Recipe #48: Roast Tenderloin

Roast tenderloin is the title of the file this came from, but then the file opened and the recipe had the much more interesting title: ROASTED ST PORK TENDERLOIN W SMOTHERED BLACK EYE PEAS. (Re: "essence", see the Prime Rib Roast recipe.)

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1lb smoked sausage, sliced in half lengthwise cut in ¼ ” slices 
2C leftover crumbled cornbread
2C chopped yellow onion    
4 bay leaves, 5 sprigs fresh thyme
3t finely chopped parsley    
4 cloves garlic, 2T minced garlic
8C chicken stock     
1 lb black eye peas
6 oz bacon chopped    
2 dozen shucked oysters, chopped & liquid reserved
1-1½C water      
3T chopped green onion green part only
2T finely chopped parsley leaves   
¼C chopped green onions, green part only
4 lb pork tenderloin, trimmed, butterflied & pounded ½” thick
1C Steen’s 100% Pure Cane Syrup   salt, fresh ground black pepper
1 sweet potato, peeled, cut into curls & fried golden brown

Preheat oven to 400F. In a large pot, medium heat, render sausage for 5 minutes. Stir in 1C of onions, bay leaves, thyme & parsley. Season with salt & black pepper. Sauté for 5 minutes or until onions are wilted. Stir in chicken stock, peas & 1T of garlic. Bring liquid to a simmer & cook for 1½ hours or until the peas are tender. 

In a large sauté pan over medium heat, render the bacon until crispy, about 6-8 minutes. Add onions & celery. Season w black pepper. Sauté 3 minutes. Add oysters, season w Essence, sauté for 1 minute. Remove from heat & turn into mixing bowl. Add the cornbread & reserved oyster liquor.  Add the remaining T of garlic & enough water to moisten the dressing.  Stir in the green onions.   Season w Essence & cool completely. 

Season tenderloin w Essence. Spread dressing evenly over the tenderloin. Roll tenderloin up tightly & tie with butchers’ twine to secure the filling. Place tenderloin on a parchment/waxed paper baking sheet. Brush tenderloin w cane syrup. Place in oven & roast for 35-40 minutes for medium. Baste with remaining cane syrup every 10 minutes. Remove from oven & cool 5 minutes before slicing. To serve, spoon black eye peas into center of each plate. Slice the pork into individual slices & fan around the peas. Garnish with sweet potato nests.

Yield 8-10 servings