Roasted Stuffed Pork Tenderloin With Smothered Black-Eyed Peas Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

Freshly ground black pepper

1 pound smoked sausage, halved lengthwise and cut 1/4-inch slices, about 4 cups

1 tablespoon dried leaf oregano

3 teaspoons finely chopped parsley

4 cloves garlic

4 bay leaves

2 cups chopped yellow onion (1 medium)

1/2 cup celery

1 pound black-eyed peas

1 to 1 1/2 cups water

2 cups left-over crumbled cornbread

1/4 cup chopped green onions, green part only

4 pound pork tenderloin, trimmed, butterflied and pounded 1/2-inch thick

1 cup pure cane syrup

1 tablespoon cayenne pepper

2 1/2 tablespoons paprika


Essence, recipe follows

1 tablespoon black pepper

1 sweet potato, peeled, cut into curls and fried until golden brown

2 tablespoons garlic powder

5 sprigs fresh thyme

2 tablespoons salt

2 dozen shucked oysters, chopped and liquid reserved

6 ounces bacon, chopped

1 tablespoon dried thyme

1 tablespoon onion powder

2 tablespoons minced garlic

8 cups chicken stock

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