Tournament of Champions ™
Baker:
Season:
Week:
Challenge Type:
Cajun Charred Pork with Bell Pepper Sauce
Ashleigh: "My goal is to char most everything. I am gonna make a blackened pork loin with charred bell pepper sauce."
Ashleigh: "For my pork loin, I'm gonna do traditional blackened pork. We want to add the fat to not the pan, but the actual protein."
Ashleigh: "This is an incredibly simple dish. I need to make sure this sauce knocks the judge's socks off. Add a little lime juice, charred red, orange, green bell peppers."
Ashleigh: "With three components on the plate, I have the pork, bell pepper sauce. In addition to that, I'm gonna make a simple charred bell pepper medley."
Ashleigh: "I take my sauce, I put it in the bottom, and then I get the best slices of pork and shingle them onto the bottom plate as well. And add that bell pepper medley. I may be seen as the underdog of this competition, but I made a plate that I'm really proud of."
Voiceover (Tiffany Faison): "I present to you Cajun charred pork loin with a sauce of charred bell peppers and charred ginger. Condiment of charred bell peppers, red onion, and charred jalapeno. All of these components met the blender and a little bit of olive oil, lime juice, and Cajun seasoning. The pork loin was fabricated, put into a bag with a little bit of butter and Cajun seasoning in the traditional style of blackening."
Tiffany Faison: "Pork loin, bell peppers. Simple, straightforward ingredients that actually can take on so much flavor. The sauce does it for me tenfold over."
Tiffany Faison: "I love, love that this chef went in a bell pepper sauce direction."
Alex Guarnaschelli: "That's good sauce. Fantastic. And lime water. Restrained choice, right? You could have gone vinegar, fish sauce. And this chef was like, squeeze the lime. See you later. And it is paying off in spades. I love the char, therefore I understand the use of the grill basket. Then I tasted the pork. I love the spice rub on this. It is literally divine."
Alex Guarnaschelli: "That said, this is not TOC level presentation. This is not enough. It's too simple."
Dominique Crenn: "I mean, I'm agreeing with them. It should be more elevated."
Dominique Crenn: "Also, it is missing some floral or some herb element to it. But, you know, overall, I think if I go to a restaurant, a bistro, I would love to have that dish."
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