Yield: 24 servings.
8 lb. pork tenderloin, raw, trimmed
2 Tbsp. black pepper, coarse-grind
½ cup Hungry Jack® Regular Breakfast Syrup
4 sweet potatoes, baked tender, peeled, warm
1 cup Eagle Brand® Sweetened Condensed Milk
1 gallon chicken broth
2 tsp. kosher salt
1 qt. polenta, dry
6 Tbsp. butter
1 cup Hungry Jack® Regular Breakfast Syrup
½ tsp. cayenne pepper, ground
1½ cups bacon, diced, cooked crisp
¾ cup walnut pieces, toasted
¼ cup parsley, fresh, minced
Preheat conventional oven to 350°F. Rub pork tenderloin with black pepper and ½ cup Hungry Jack® Regular 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 a 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.
For cayenne pepper syrup: Combine 1 cup Hungry Jack® Regular Breakfast Syrup and cayenne pepper. Whisk to blend.
To assemble single serving: Ladle 6 oz. polenta onto plate; top with 5 oz. pork. Garnish pork with 1 Tbsp. crumbled bacon, ½ Tbsp. walnuts and ½ tsp. parsley. Drizzle with 2 tsp. syrup.