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Smucker Company, The J.M.
Spicy Roast Pork with Sweet Potato Polenta
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Ingredients: | |
| 8 lb. | Pork tenderloin, raw, trimmed |
| 2 tbsp. | Black pepper, coarse-ground |
| 1/2 cup | Hungry Jack® Breakfast Syrup |
| Sweet Potato Polenta | |
| 4 | Sweet potatoes, baked tender, peeled, warm |
| 1 cup | Eagle Brand® Sweeteneed Condensed Milk |
| 1 gal. | Chicken broth |
| 2 tsp. | Kosher salt |
| 1 qt. | Polenta, dry |
| 6 tbsp. | Butter |
| Cayenne Pepepr Syrup | |
| 1 cup | Hungry Jack® Breakfast Syrup |
| 1/2 tsp. | Cayenne pepper, ground |
| 1 1/2 cups | Bacon, diced, cooked crisp |
| 3/4 cup | Walnut pieces, toasted |
| 1/4 cup | Parsley, resh, minced |
Instructions:
- Preheat conventional oven to 350°F.
- Rub pork tenderloin with black pepper and Hungry Jack® Breakfast Syrup. Roast for 45 to 60 minutes or until tenderloin is cooked to desired doneness. Slice on bias to order.
- Puree sweet potatoes with Eagle Brand® Sweetened Condensed Milk until smooth; reserve.
- Bring chicken broth and salt to boil in a heavy pot; slowly add polenta, whisking continually. Reduce heat to low and simmer for 30 minutes, whisking frequently. Stir in butter and sweet potato puree. Keep warm.
- Combine Hungry Jack® Syrup and cayenne pepper; whick to blend.
- To assemble single serving: Ladle 6 ounces polenta on plate, top with 5 ounces pork. Garnish pork with 1 tablespoon crumbled bacon, 1/2 tablespoon walnuts and 1/2 teaspoon parsley. Drizzle with 2 teaspoons syrup.