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 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.