- 1 each pork tenderloin, silverskin removed
- 2 tablespoons Cajun seasoning
- 1 cup fresh peaches, pitted and diced
- 1 each fresh jalapeno, seeded and minced
- 6 tablespoons olive oil (bacon infused)
- 1 loaf French baguette, cut into slices
- 1/2 oz fresh microgreens
- Salt to taste
- Pepper to taste
- 1 tablespoon honey or sugar (optional)
TO COOK THE PORK:
Place a sauté pan or skillet over medium heat.
Rub pork tenderloin with 1 tablespoon of olive oil and then rub liberally with Cajun seasoning.
Place pork tenderloin into heated pan and sear on all sides until a golden brown crust has formed.
Cook pork in skillet until you reach your desired doneness.
Remove pork from skillet and allow to rest.
TO COOK THE SAUCE:
Place a sauce pot over medium heat and add 1 tablespoon of olive oil.
When olive oil is hot, add jalapeno and cook until soft (approx 1 -2 minutes).
Add fresh peaches and stir to coat with jalapeno infused olive oil.
Cook peaches until they are soft and begin to release their natural juices.
Taste mixture and adjust sweetness (if desired) with either sugar or honey.
Lower heat and reduce mixture until it is slightly thickened.
Season to taste with salt and pepper.
TO COOK THE BAGUETTE:
Preheat oven to 325 degrees.
Place the sliced baguette onto a baking sheet.
Brush each baguette slice with olive oil.
Place into oven and bake until slightly toasted.
Remove from oven and allow to cool.
Place toasted baguette slice onto a plate.
Slice a medallion of pork tenderloin from the whole loin and place it on top of the toasted baguette.
Top pork medallion with a dollop of the reduced peach chutney.
Finish portion with a small pinch of selected microgreen garnish.
Recipe courtesy of LCI Students Nick Thibodeaux, Nicole Washington, Katie LaPlace, and Zephra Scott