The appetizer round ingredients for episode 16 consisted of cassis flavoured macaron (one faux pas I heard during the episode – at least ONE contestant (a professional) pronounced it MACAROON.  If you’re in the culinary industry, shouldn’t you KNOW it’s MACARON?  Macaroons are a different species entirely), jalepeno peppers, pork tenderloin and loquats.  The first thing I thought were macaron-crusted skewers with a jalepeno and loquat dipping sauce.

Purple (using the front macaron as breading) pork tenderloin skewers? Why not?

So what would I do?  I’d first place macarons in a chopper and pulse it several times to get them crumbled.  The macaron crumbs will then be mixed with a bit of seasoned panko crumbs and set aside.  Meanwhile, the pork tenderloin are sliced into skewer-friendly chunks and seasoned.  It’s then placed into egg, rolled in the crumbs, skewered and placed onto a baking dish or cookie sheet.  It’s roasted in a 375 oven until done – maybe 15 minutes.

While the pork is cooking, it’s time to make a quick sauce using the loquats and jalepeno.  Simply cut the fruit, scoop out the meat and puree it with chopped pepper.  Add a bit of salt and garlic for some additional seasoning and mix.

For plating, first lay some greens on a large platter and then place a ramekin or small bowl of sauce in the centre.  Line the skewers on either side.

Image credit: Marianne Campolongo/ShutterStock