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Chris Parnell
Culinarian Chris Parnell
 

Le Cordon Bleu Institute of Culinary Arts Dallas, TX
Student Recipe Competition with Texas Traditions

Pork Tenderloin over Peruvian Potato Topped with Sautéed Mushroom and Snowpeas in Mango Habañero Mesquite Bean Jelly Sauce with Mesculin Salad Topped with Mesquite Bean Balsamic Dressing

By Culinarian Chris Parnell

1 ½ pounds pork tenderloin roll
9 garlic cloves
6 ounces canola oil
4 purple Peruvian potatoes
5 sprigs fresh rosemary
2 cups Texas Traditions Mesquite Bean Jelly Add to Basket
2 whole mangos
1 habañero
1/2 cup cremini mushrooms
5 ounces snow peas
3 ounces balsamic vinegar
8 ounces mesculin salad mix
4 ridico leaves
Salt
Ground white pepper

Yield: 4 servings

Pork Tenderloin
Preheat oven to 450 degrees F. Trim fat and silver skin from tenderloin and cut (against the grain) into eight 3 oz. portions. Set grill to 350 degrees F. Mince 3 garlic, lightly sauté in a little oil, remove and make a paste. Salt and pepper tenderloins, set tenderloin pieces on oiled grill five minuets on each side for grill marks. Remove, place on roast rack in oven and reduce temperature to 310 degrees. Cook 30 minutes.
 
Rustic Peruvian Potatoes
Mince 6 garlic, lightly sauté in a little oil, remove and make a paste. Preheat large skillet to med-high with six ounces of oil.  Add potatoes stirring occasionally, add garlic and rosemary. Turn down heat to medium-low for 20 minutes.
 
Mesquite Bean Mango Habañero Sauce

Slice mango about a 1/2-inch off both the top and bottom. Stand the mango up on the counter and look down over the mango and position it so the broad pit runs vertically. Cut the skin off the mango in panels. To slice off the fruit, repeat this same action, but now cut along the pit. Don't cut too close to the seed, because the fruit is very fibrous. Dice into ½-inch squares.

Cut and remove seeds from habañero. Fine julienne ½ of habañero & discard rest.

In saucepan, melt 10 oz Texas Traditions Mesquite Bean Jelly over medium heat, mixing to break down jelly.  Add ½ of diced mango and julienne habañero to jelly. Bring to a boil and reduce to simmer over low heat for five minutes. Remove and strain sauce into a bowl and set aside.
 
Mesquite Bean Balsamic Dressing  
In small saucepan on medium high, melt 5 oz. of jelly with 1/4 cup of water. Remove from heat, whisk in balsamic vinegar and strain. Let cool.

Mushroom and Snow Peas
Sauté mushrooms and snow peas in sauté pan in a little oil on medium high for three minutes and remove.
 
Finish
Build one potato on plate and lay two pieces of tenderloin on top. Add mushrooms and snow peas across top and finish with the Mesquite Bean Habañero Sauce.

Mix 1/2 of diced mango into mesculin mix. Place 2 oz. mesculin mix inside ridico leaf and top with Mesquite Bean Balsamic Dressing.

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