Pork Loin Medallion with Clove, Allspice and Peach. 

Assigned the Southern Butter Pecan gelato, Duyen chose pork reasoning that it pairs naturally with sweet flavors and is a quick protein to cook within 30 minutes. She seasoned the loin with clove, allspice, and cinnamon - warm Southern spices - and cooked it sous vide before plating as medallions alongside a peach preparation. The sous vide technique was intended to deliver fine dining precision. However the approach resulted in an overpowering clove note; one judge bit into what appeared to be a whole clove placed in the pouch. The overall seasoning was judged insufficient to hold its own against the gelato.