Cajun Spiced Berkshire Pork Tenderloin

2021 AHF Culinary Competition Silver Medalists
Michael Kasperek, Executive Chef and Tony Almeida, Director
Jill Wedeen, Assistant Director/ Dietitian (alternate)
RWJ Hospital New Brunswick (New Brunswick, NJ)

Dish description: Seared Pork Tenderloin, Sorghum Salad, Shaved Fennel, Roasted Garlic Edamame Puree

Prep Time: 30 min.
Cook Time: 35 min.
Yield: 6 portions

Download Recipe Below.

Nutritional Info
• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 435.0
• Total Fat: 21.2 g
• Cholesterol: 89.8 mg
• Sodium: 601.2 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 3.2 g
• Protein: 38.6 g

Additional information

RECIPE TYPE	Culinary Competition Finalist
NUTRITIONALS	300-500cal/portion, 500-750mg sodium
Cooking Method	SAUTÉ

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