Prickly Pear Pork Tenderloin

(Serves 4)

INGREDIENTS:

• 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

METHOD:

1. 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.
2. Blanche julienne sweet potatoes by frying at 300 degrees F until just starting to brown. Drain and reserve.
3. Sear cabbage in a few drops of olive oil. Add Onion Marmalade and Balsamic Vinegar and simmer several minutes until tender.
4. Sauté petite vegetables.
5. Quickly fry blanched sweet potatoes in hot oil until crispy (will only take 10-15 seconds).
6. Add Prickly Pear Barbeque Glaze to reduced braising liquid and reduce again.
7. 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.
8. Finish the plate presentation by pouring a ring of the prickly pear sauce around the tenderloin slices.