Whole Pork Tenderloin Flautas with Candied Jarritos Jalapeños
Whole Pork Tenderloin Flautas with Candied Jarritos Jalapeños
Directions
- Sauté the spinach and onions briefly to wilt.
- Combine the spinach and sausage together. Spread on the tortilla. Sprinkle the cheese over top. Lay the tenderloin on top and roll up the tortilla.
- Drop in a fryer long enough to crisp up.
- Drain well and slice into 4 portions.
- Top with fresh salsa and candied jalapeños. Serve on a bed of corn and black beans.
Ingredients
- 1 Allegiance® Pork. Tenderloin, seasoned and roasted
- 1 each Contigo® Tortillas Flour 12in
- 1/2 cup Contigo® Ground Sausage, cooked
- 1 cup Peak Fresh Produce® Spinach, Baby
- 2 oz onion(s), red, shaved
- 1/4 cup Contigo® EZ Melt Cheese, grated
- 1/4 cup salsa, prepared fresh
- Jarrito Candied Jalapeños
Jarrito Candied Jalapeños
Directions
- Reduce the soda to a syrup.
- Place the fresh cut peppers and shallot into the hot syrup and let cool.
Ingredients
- 1 bottle Pineapple Jarrito
- 2 jalapeño(s), sliced
- 1 small shallot(s), sliced
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
