Ramsons And Lard.

Pork A La Salvador Dali.

PORK SALVADOR DALI

Pork 
Pork tenderloins, approximately 2-1/2 lbs. each,
silver skin removed 4 ea.
Mango, fresh, pureed 1 ea.
Shallots, minced 1/4 cup 
Chipotle Pepper Sauce 2 Tbsp.
Garlic cloves, fresh 3 ea.
Cilantro, chopped 1/4 cup
Allspice 2 tsp. Olive oil 1/2 cup
Sugar as needed Habanero

Mashed Sweet Potatoes
 Ingredients Weight Measure
 Sweet potatoes 5 lbs.
 Olive oil as needed
 Salt and pepper to taste
 Butter 1 stick Nutmeg 1/4 tsp.
 Cinnamon 1/2 tsp.
Habanero Sauce 2 tsp.
 Brown sugar 1/2 cup
 Roasted Red Pepper

Coulis
 Ingredients Weight Measure
 Red bell peppers, halved, seeded 2 ea.
 Olive oil as needed
 White wine 2 cups
 Shallots, minced 1/2 cup
 Garlic Pepper Sauce 2 tsp.
 Sherry vinegar 1 Tbsp.
 Heavy cream 1 cup
 Butter, cold, cubed 8 oz.
 Mango puree, fresh 1/2 cup

 Tropical Salsa Ingredients
 Mango, fresh, small dice 1 cup
 Papaya, fresh, small dice 1 cup
 Pineapple, fresh, small dice 1 cup
 Red onion, small dice 1/2 cup
 Green onion, thinly sliced 1/2 cup
 Cilantro, chopped 2 Tbsp.
 Jalapeño, seeded, minced 1/2 ea.
 Green Jalapeño Pepper Sauce 1 Tbsp.
 Salt and pepper to taste
 Lime, juice of 1 ea.
 Olive oil 1/4 cup

 Sweet Potato Hay Ingredients
 Weight Measure
 Sweet potatoes 1 lb.
 Oil for frying
 Salt and pepper to taste

Pecans
Weight Measure
Pecan pieces 2 cups
Sugar 1/4 cup
Pepper Sauce 8 dashes
Water 1 Tbsp.

 Method

1.  For the Pork, combine mango puree, shallots, TABASCO® Chipotle Pepper Sauce, garlic, cilantro, allspice and olive oil. Place pork in a non-reactive bowl or plastic bag with marinade and marinate for 2-6 hours in refrigerator.

2.  For the Habanero Mashed Sweet Potatoes, lightly brush potatoes with olive oil and season with salt and pepper. Roast potatoes for 50-60 minutes at 425°F; then let cool to the touch.

3.  Scrape out the flesh of the potatoes and place in a bowl. Add the butter, nutmeg, cinnamon, TABASCO® Habanero Sauce, brown sugar, and salt and pepper to taste; mix with a hand mixer. Adjust seasoning to taste and set aside on water bath until service.

4.  For the Roasted Red Pepper Coulis, lightly rub oil on peppers. Place on a cookie sheet and place in a 425°F oven for 20-25 minutes, until skin is blistered and dark. Remove from oven and place in a plastic bag to steam; remove skin and dice.

5.  In a sauté pan, add peppers, white wine, shallots, TABASCO® Garlic Pepper Sauce and sherry vinegar. Simmer until the liquid is dissolved. Remove from heat and puree in blender.

6.  Return pureed mixture to pan. Add heavy cream and reduce by half. Add butter, whisking continually. Add mango puree and hold in water bath until service.

7.  For the Tropical Salsa, combine all ingredients in a bowl and hold until service.

8.  For Sweet Potato Hay, using a mandoline or knife, finely julienne sweet potatoes. Deep-fry in oil until crispy and light brown. Season with salt and pepper. Set aside until service.

9.  For the Candied TABASCO® Pecans, combine all ingredients and place in a sauté pan over medium-high heat. Stir until sugar is dissolved. Continue to stir until sugar caramelizes and crystallizes on pecans. Remove to parchment and cool.

10.  To plate, grill tenderloin to 155°F internal temperature and let rest. Slice pork on a bias, about 1/4" thick slices. Sprinkle each slice with sugar, and using a torch, caramelize the sugar on top of each slice.

11.  Pipe the mashed potatoes at the top of each plate. Paint the plate with some of the coulis. Fan 5 slices of pork, slightly draped against the mashed potatoes. Spoon the salsa between each slice of pork and sprinkle with pecans. Place a small mound of sweet potato hay on top of the mashed potatoes and serve.

 Yield: 12 servings