Ingredients
Brusselsprout-Queso Blanco Slaw
Brusslesprouts, raw, finely shaved on the mandolina
Red pepper, finely diced
Queso Blanco, finely diced
Corn kernels, fresh
Cilantro, fresh, chopped
Key Lime Juice
Salt, to taste
Pepper, to taste
Cuban Mojo
Garlic, chopped
Ground Cumin, toasted
Coriander, ground
Salt, to taste
2-3 tbsp Extra Virgin Olive Oil
Key Lime Juice
Jerez vinegar (Spanish sherry vinegar)
1 ea Pork tenderloin, fresh
Sweet Corn-Cilantro Potato Cake
Potato Croquette Mix
Corn kernels, fresh
Cilantro, fresh, chopped
Ground Black Pepper Coarse
Jerez-Vinegar-Shallot Reduction Sauce
1 cup Jerez vinegar (spanish sherry vinegar)
1 ea Shallot, large, diced halfway down
Demi Glace
1 tsp Butter, fresh
Garnish
Avocado
Fried plantain semi-ripe
Thyme, fresh
Preparation
Brusselsprout-Queso Blanco Slaw
Mix the finely slivered brusselsprouts with the diced peppers, quesco blanco and some fresh corn kernels, chopped cilantro, Key Lime Juice, salt and Pepper. Let rest for about 30 minutes.
Cuban Mojo
Place the garlic, toasted cumin, coriander and salt in bowl heat the 2-3 tablespoons Extra Virgin Olive Oil in a pan and pour it into a bowl, blend and let stand for 10 minutes. Then add the lime juice and a little jerez vinegar. Let cool. Place the whole tenderloin into the mojo mixture, turning well, let marinade for one hour. Heat Extra Virgin Olive Oil in a skillet and brown the tenderloin all around, place in a 375°F/191°C oven and bake medium rare to medium.
Sweet Corn-Cilantro Potato Cake
Prepare Potato Croquette Mix according to instructions. Add fresh corn kernels, chopped cilantro, season with additional ground black pepper. On a parchment covered sheet pan, mold the potato mixture into 5" tart rings about 3/4" thick, bake to golden brown on one side in a buttered non stick pan. Finish in the oven before serving.
Jerez-Vinegar-Shallot Reduction Sauce
In a non reactive sauce pot, reduce 1 cup Jerez-Vinegar and one large diced shallot half way down, add the previously prepared Demi Glace sauce and reduce for another 10 minutes adjust seasonings. Whisk in a teaspoon of fresh butter.
Setting
Place the warm potato cake on the center of the plate, drizzle Jerez-Vinegar Shallot Reduction Sauce around it, place enough slaw onto the cake, place the thinly sliced pork tenderloin a cheval around the slaw, avocado on the side of it, garnish with fried plantain and fresh herb.
Specialty Ingredients
#509 HACO-Swiss POTATO CROQUETTE
#633 HACO-Swiss DEMI GLACE
#20103 Extra Virgin Olive Oil
#90096 Key Lime Juice
