Semi Smoked Fennel Encrusted Pork Tenderloin with Passion Fruit Gastrique, with Sweet Potato Wisps.

1

Add finely chopped rutabaga to boiling water, and poach for 15 minutes.

2

To make the gastrique, put a pot on high heat, and add sugar and water.

3

Place the beef tenderloin in a pan, and cover. Use a smoking gun, or smoker, filled with apple wood chips, and smoke the meat. Fill the pan with smoke and let it sit.

4

Use a Chinese mandolin, to create strands of sweet potato, then drop them in oil at 365 degrees F.

5

As the water and sugar begin to caramelize, pour in your passion fruit juice. Reduce this mixture until it’s a syrup.

6

Coat the tenderloin with your Pork Seasoning, and place them in a hot pan. Sear all sides, then place into the oven at 365 degree. F.

7

Drain the rutabaga, and press it through a ricer into a large stainless steel bowl. Add butter, and thinly sliced chives, and mix.

8

Drizzle your passion fruit gastrique on a plate. Make quenelles of the rutabaga mash, and place the pork tenderloin on top of the Rutabaga. To top it off, lay the deep fried sweet potato mash on top!