Roulade of Pork with Roasted Carrot and Grapefruit Gastrique

2021 AHF Culinary Competition Finalist Team
Tony Trayham, Supervisor Nutrition Services and Lisa Bayes, Supervisor Nutrition Services
Luke Piatt, Executive chef (alternate)
Centra Health (Lynchburg, VA)

Dish description: Roasted pork tenderloin stuffed with grilled peaches and julienned red peppers served with a sorghum, asparagus and roasted tomato salad and finished with a roasted carrot and grapefruit gastrique

Prep Time: 40 min.
Cook Time: 60 min.
Yield: 6 portions

Download Recipe and Nutritionals below.

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Additional information

RECIPE TYPE

Culinary Competition Finalist
NUTRITIONALS

10-20g fat, 500-700cal/portion, 500-750mg sodium
Cooking Method

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