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Pan Seared Pork Tenderloin with Sweet Potato Purée
Pan Seared Pork Tenderloin with Covington Sweet Potato Purée, Pickled Sweet Potato and Crispy Sweet Potato
Sweet potato variety drawn: Covington.
{Brittany}: "My pork, it's definitely under. You happy with that cut? No. I'm freaking out. The first two chefs that are gone, they're gone. No second chance. Goner, goner."
{Brittany}: "I want to refire my pork, but at this point, being able to plate five components that fast, it's a lot."
At presentation: {Brittany}: "I'm local here now, but I grew up in Columbus, Ohio, and we always had meat and potatoes. So I did a pan seared pork tenderloin, Covington potato purée, and then a pickled sweet potato. The third presentation is a crispy sweet potato."
Kish: "And how'd you want the cook on your pork?" {Brittany}: "Medium rare."
BOTTOM of the Covington round. Safe from elimination due to being in a group with Rhoda's very strong dish. Tom Colicchio: "Something about it felt like it was a pork dish with some sweet potato. I agree. It did feel more like a pork dish, but also, my pork felt underdone." Another judge: "Flavor wise, it was fantastic. Clearly shows us who you are. But this was about sweet potato, and this was a little out of balance." At judges' table: "Brittany. Hers wasn't bad. It was just boring. Yeah."
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