Smoked Pork Loin, Chipotle Mashed Potatoes, Braised Cabbage, Apple Jus

Hosea Rosenberg's Smoked Pork Loin, Chipotle Mashed Potatoes, Braised Cabbage, Apple Jus

PORK TENDERLOIN
5 lbs. pork tenderloins, cleaned
1 cup canola oil
2 T peppercorns
1/2 bunch cilantro
2 T chipotles in adobo
1 T smoked paprika
1 tsp. cumin seed
2 T honey

1. Place tenderloins in a large pan.
2. Puree all the other ingredients in blender.
3. Spread marinade over pork and let marinate over night.
4. Season pork with salt and grill to desired doneness. Slice.

CHIPOTLE ROASTED CORN MASHED POTATOES
10 lbs. Yukon gold potatoes, peeled
2 cups cream
1/4 lb. butter
1/4 cub chipotles in adobo, pureed
4 cobs corn, roasted and cut off cob
salt as needed

1. Boil potatoes until cooled.
2. Mill.
3. Heat with cream, butter, chipotle and corn.
4. Season and enjoy.

BRAISED CABBAGE
2 heads red cabbage, cut very thin
2 apples, sliced very thin
1 red onion, sliced very thin
1/2 bacon, diced small
1/2 cup sugar
1 cup red wine vinegar
salt and pepper

1. In large pan (rondeau or braising pan), heat bacon until crispy.
2. Add cabbage and turn heat to high.
3. Season with salt and pepper.
4. Stir and cool for five minutes.
5. Add apples, onions, sugar and vinegar, and cook for about 15 minutes.
6. Check seasoning and enjoy.

APPLE JUS
4 green apple, peeled and diced
3 T butter
3 T sugar
1/4 cups brandy
2 cups veal demiglace
salt and pepper

1. In a very hot sauté pan, brown apples. Add sugar and stir for 2 minutes.
2. Add butter and brandy.
3. Cook for 1 minute.
4. Add demi and simmer 5 minutes.

Serves: 10-13

Find this recipe at:

http://recipes.mt.bravotv.com/top_chef/