YIELD: 24 SERVINGS 8 lbs. pork tenderloin, raw, trimmed2 Tbsps. black pepper, coarse-ground½ cup breakfast syrup4 sweet potatoes, baked tender, peeled, warm1 cup sweetened condensed milk1 gallon chicken broth2 tsp. kosher salt1 qt. polenta, dry6 Tbsps. butter For Cayenne Pepper Syrup:1 cup breakfast syrup½ tsp. cayenne pepper, ground1½ cups bacon, diced, cooked crisp¾ cup walnut pieces, toasted¼ cup parsley, fresh, minced 1. Preheat oven to 350°F. 2. Rub pork tenderloin with black ...

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