Additional information
| RECIPE TYPE | CULINARY COMPETITION FINALIST |
|---|---|
| NUTRITIONALS | 10-20g fat, 500-700cal/portion, 500-750mg sodium |
| Cooking Method |
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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