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Roasted Stuffed Pork Tenderloin with Smothered Black-Eyed Peas (Emeril Lagasse) Recipe

Roasted Stuffed Pork Tenderloin with Smothered Black-Eyed Peas (Emeril Lagasse) Recipe

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Roasted Stuffed Pork Tenderloin with Smothered Black-Eyed Peas (Emeril Lagasse)

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Ingredients

Count

Nutrition

1033

Calories

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Ingredients:

Serving

1 lb smoked sausage , halved lengthwise and cut 1/4-inch slices, about 4 cups
2 cups chopped yellow onion (1 medium)
salt
freshly ground black pepper
4 cloves garlic
4 bay leaves
5 sprigs fresh thyme
3 tsp finely chopped parsley
8 cups chicken stock
1 lb black-eyed peas
2 tbsp minced garlic
6 oz bacon, chopped
1/2 cup celery
freshly ground black pepper
2 dozen shucked oysters, chopped and liquid reserved
essence , recipe follows
2 cups left-over crumbled cornbread
1 to 1 1/2 cups water
1/4 cup chopped green onions, green part only
4 lb pork tenderloin, trimmed , butterflied and pounded 1/2-inch thick
1 cup pure cane syrup
1 sweet potato, peeled , cut into curls and fried until golden brown
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat the oven to 400 degrees F.
In a large pot, medium heat, render the sausage for 5 minutes. Stir in the 1 cup of the onions, bay leaves, thyme and parsley. Season with salt and black pepper. Saute for 5 minutes, or until the onions are wilted. Stir in the chicken stock, peas and 1 tablespoon of the garlic. Bring the liquid up to a simmer and cook for 1 1/2 hours, or until the peas are tender.
In a large saute pan, over medium heat, render the bacon until crispy, about 6 to 8 minutes. Add the onions and celery. Season with black pepper. Saute for 3 minutes. Add the oysters. Season with Essence. Saute for 1 minute. Remove from the heat and turn into a mixing bowl. Add the cornbread and reserved oyster liquor. Add the remaining tablespoon of garlic and enough water to moisten the dressing. Stir in the green onions. Season with Essence and cool completely.
Season the tenderloin with Essence. Spread the dressing evenly over the tenderloin. Roll the tenderloin up tightly and tie with butcher's twine the secure the filling. Place the tenderloin on a parchment or waxed paper baking sheet. Brush the tenderloin the cane syrup. Place in the oven and roast for about 35 to 40 minutes for medium. Baste the tenderloin, every 10 minutes with the remaining cane syrup. Remove from the oven and cool for 5 minutes before slicing.
To serve, spoon the black-eyed peas in the center of each plate. Slice the pork into individual slices and fan around the peas. Garnish with the sweet potato nests.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1032.86 Kcal (4324 kJ)
Calories from fat	362.46 Kcal
		% Daily Value*
Total Fat	40.27g	62%
Cholesterol	259.42mg	86%
Sodium	3287.07mg	137%
Potassium	1780.28mg	38%
Total Carbs	82.23g	27%
Sugars	40.13g	161%
Dietary Fiber	3.99g	16%
Protein	73.33g	147%
Vitamin C	3.8mg	6%
Vitamin A	0.2mg	7%
Iron	5.7mg	31%
Calcium	177.1mg	18%

Amount Per 100 g
Calories	129.61 Kcal (543 kJ)
Calories from fat	45.48 Kcal
		% Daily Value*
Total Fat	5.05g	62%
Cholesterol	32.55mg	86%
Sodium	412.49mg	137%
Potassium	223.41mg	38%
Total Carbs	10.32g	27%
Sugars	5.04g	161%
Dietary Fiber	0.5g	16%
Protein	9.2g	147%
Vitamin C	0.5mg	6%
Iron	0.7mg	31%
Calcium	22.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.