Recipe - Roasted Strawberries And Mint Chantilly Cream

1 pound Smoked sausage; (Hillshire
Farms)
; cut or sliced up in half
; lengthwise, cut
; 1/4inch slices,
; about 4 cups
2 cup Chopped yellow onion; (1
medium)
Salt
Freshly ground black pepper
4 Cloves garlic
4 Bay leaves
5 Sprigs fresh thyme
3 teaspoon Finely chopped parsley
8 cup Chicken stock
1 pound Blackeyed peas
2 tablespoon Minced garlic
6 ounce Bacon; chopped
One half cup Celery
2 Dozen shucked oysters;
chopped and liquid
; reserved
2 cup Leftover crumbled cornbread
1 One half cups water; up to 1
One fourth cup Chopped green onions; green
part only
4 pound Pork tenderloin; trimmed,
; butterflied and
; pounded 1/2inch
; thick
1 cup Steen's 100 percent Pure
Cane Syrup
1 Sweet potato; peeled, cut
into
; curls and fried
; until golden brown

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
One half 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 blackeyed peas in the center
of each plate. Slice the pork into individual slices and fan around the
peas. Garnish with the sweet potato nests.

Yield: 8 to 10