SPICE CRUSTED
PORK TENDERLOIN WITH CITRUS CREPES

Yield: 2 servings

Ingredients:

• 1 ea Fresh pork tenderloin, silver and sinew removed
• 4 ea crepe shells
• 1 ea Fresh orange
• 1 ea Fresh grapefruit
• 4 oz Frozen orange juice concentrate, undiluted
• 2 Tbs Orange marmalade
• 8 oz Vegetable medley julienne, zucchini, yellow squash, red bell pepper, green onion
• Fresh thyme as needed
• Mustard Seed Chef’s Kitchen Blend as needed
• Vegetable stock made from Minor’s Sautéed Vegetable
• Mustard Seed Base as needed
• Mustard Seed Smoke Tree Sweet and Spicy BBQ Rub as desired for pork

Method:

1. Rub pork with olive oil and coat well with BBQ Rub. Set aside to absorb flavors.
2. Section the orange and grapefruit, set aside sections and save juices.
3. Combine orange juice concentrate and juices from sectioned fruit in pan with marmalade and heat to melt. Adjust consistency to glaze and add fresh thyme as desired.
4. Sear pork in hot dry pan to form crust and finish in oven to internal temperature of 155 degrees. Allow enough time for meat to rest 15 to 20 minutes before slicing.
5. Sauté vegetable medley in olive oil and finish with vegetable stock to add flavor and moisture.
6. To plate, fill crepe shells with citrus sections and top with small amount of herbed glaze. Heat under a salamander or in hot oven. Slice pork on the bias and shingle slices on side of plate, place two crepes per plate in center, and place julienne vegetables on opposite side of crepes to form three rows of food. Use herbed citrus glaze to garnish the sliced pork and crepes. Sprinkle with minced fresh thyme.