Applewood Bacon Wrapped Pork Filet
Applewood Bacon Wrapped Pork Filet
Directions
- Soak toothpicks in water for an hour. This prevents them from burning during cooking.
- Wrap pork in bacon and secure with toothpick. Season with salt and pepper.
- Cook pork to an internal temperature of 145° which is medium.
- Place pork on warm entrée plate then ladle with jalapeno apricot glaze.
Ingredients
- 2 ea Allegiance® Pork loin, cut into 8 oz portions
- 2 ea Ridgecrest® Bacon, Applewood Slice(s)
- 2 ea toothpick(s)
- 1/4 cup water
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 6 oz Magellan® Apricot Glaze, (see recipe below)
Magellan® Roasted Jalapeno and Apricot Glaze
Directions
- Heat olive oil in saucepan over medium heat add garlic, apricots, salt, and pepper. Cook for 1-2 minutes.
- Pour in white wine and reduce by half. Fold in jalapenos and add sugar then orange juice. Simmer for 10 minutes until thickened.
- Fold in jalapenos and sage then reserve for service.
Ingredients
- 1/4 lb Magellan® dried apricots, julienne
- 1/2 cup Peak Fresh Produce® Jalapeño Pepper(s), roasted, seeded, peeled, and diced
- 1 tbsp Peak Fresh Produce® Sage, minced
- 1 tbsp Peak Fresh Produce® Garlic, minced
- 1 tsp Roma® Oil, Olive
- 1/4 cup Piancone® cooking Chablis wine
- 2 cups Ascend® Juice, Orange 100%
- 1/2 cup West Creek® Sugar, Granulated
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
