Pecan Crusted Pork Tenderloin with Peach and Grape Reduction 

Assigned Southern Butter Pecan, Brandon originally planned to cook his pork sous vide but abandoned the technique mid-cook when he realized the thickness of the cut would not allow proper cooking in the time remaining. He pivoted to cutting the meat into medallions instead. His final dish was a pecan crusted pork tenderloin with a peach and grape reduction, the pecan crust and stone fruit connecting directly to the Southern Butter Pecan gelato's sweet, nutty profile.