Prickly Pear Pork TenderloinRecipe by Chef Alan Zeman
Prickly Pear Pork Tenderloin
- 4 6 oz. Portions, pork tenderloin
- 1 Large sweet potato, cut julienne
- 4 Small flour tortilla cups, lightly fried
- 2 oz. Prepared Apple Chutney
- 4 oz. Shredded savoy cabbage
- 2 oz. Onion Marmalade
- 2 oz. Balsamic Vinegar
- 6 oz. Petite vegetables
- 12 oz. Chef Zeman’s Prickly Pear Barbeque Glaze
- 4 oz. Veal stock
- 2 oz. Apple jack brandy
- 1 Tblsp. Unsalted Sonoran Seasoning
- 2 Tblsp. Olive oil
- Season and sear pork tenderloins until nicely browned. Flame with apple jack brandy. Deglaze with veal stock and simmer, covered, approximately 10 minutes until just cooked.
- Blanche julienne sweet potatoes by frying at 300 degrees F until just starting to brown. Drain and reserve.
- Sear cabbage in a few drops of olive oil. Add Onion Marmalade and Balsamic Vinegar and simmer several minutes until tender.
- Sauté petite vegetables.
- Quickly fry blanched sweet potatoes in hot oil until crispy (will only take 10-15 seconds).
- Add Prickly Pear Barbeque Glaze to reduced braising liquid and reduce again.
- Slice pork tenderloin and fan on plate in horseshoe pattern. Place braised cabbage in horseshoe and top with a tortilla cup of apple chutney. Flank with sweet potato shoestring fries and petite vegetable medley.
- Finish the plate presentation by pouring a ring of the prickly pear sauce around the tenderloin slices.