Roasted Stuffed Pork Tenderloin With Smothered Black Eyed Peas | Emerils.com

Ingredients

• 1 pound smoked sausage, cut crosswise into 1/4-inch slices
• 2 cups chopped yellow onions
• Salt
• Freshly ground black pepper
• 4 garlic cloves
• 4 bay leaves
• 5 sprigs fresh thyme
• 3 teaspoons finely chopped parsley
• 8 cups chicken stock
• 1 pound black-eyed peas
• 2 tablespoons minced garlic
• 6 ounces bacon, chopped
• 1/2 cup chopped celery
• 2 dozen shucked oysters, chopped, liquor reserved
• 2 cups day-old crumbled cornbread
• 1 to 1 1/2 cups water
• 1/4 cup chopped green onions, green part only
• 4 pound pork tenderloin, trimmed, butterflied and pounded 1/2-inch thick
• 1 cup Steen�s 100 % Pure Cane Syrup
• 1 sweet potato, peeled, cut into curls and fried until golden brown
• Emeril's Original Essence