Allegiance® Chile de Arbol Tenderloin Torta
Allegiance® Chile de Arbol Tenderloin Torta
Directions
- For the brine add water, sugar, lime juice, kosher salt, two tablespoons of hot sauce, two tablespoons of cilantro, and one tablespoon of extra virgin olive oil to a blender and puree.
- Place tenderloin in a pan then pour brine over the top cover and refrigerate for 2-3 hours.
- For the slaw add apples, cabbage, rice wine vinegar, olive oil, salt, parsley, and pepper to bowl and toss. Refrigerate overnight for flavors to combine.
- For the spicy avocado spread puree avocado pulp, lime juice, hot sauce, and salt. Reserve refrigerated for service.
- Remove tenderloin from brine. Cook on grill, griddle, or sauté pan to an internal temperature of 155° minimal then rest for 2 minutes and slice on the bias for plating.
- Spread spicy avocado puree on top and bottom of toasted brioche bun. Place caramelized onions on bottom bun the top with slices of tenderloin. Place a nest of apple cabbage slaw on top and serve.
Ingredients
- 1 ea. Allegiance® Pork. Tenderloin, cleaned
- 2 cups water
- 1/2 cup West Creek® Sugar, Granulated
- 1/2 cup Kosher salt
- 2 tbsp Peak Fresh Produce® Cilantro, chopped
- 1 ea. Peak Fresh Produce® Lime(s), juice only
- 1 tbsp Roma® extra virgin olive oil
- 2 tbsp Contigo® chile de arbol hot sauce
- 2 ea. Heritage Ovens® Bun(s), Brioche, toasted, or torta/sub roll
- 1 ea. Peak Fresh Produce® Onion(s), julienne, caramelized
- 1 cup Peak Fresh Produce® Cabbage, finely shredded
- 1 ea. Peak Fresh Produce® Apple(s), Red Delicious, cored, peeled and julienne
- 1 tbsp Peak Fresh Produce® Parsley, Fresh, minced
- 4 tbsp Roma® extra virgin olive oil
- 2 tbsp Asian Pride® Rice Wine Vinegar
- 1 tbsp West Creek® Honey
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1/4 cup Contigo Avocado Pulp
- 1/4 tsp Contigo® chile de arbol hot sauce
- 1/4 tsp Peak Fresh Produce® Lime(s), juice only
- 1/8 tsp sea salt
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
