www.PassionforPork.com

B.C. chef wins with pork entree

B.C.’s Jenna Angle is barely a year out of culinary school and she’s already won a big accolade. She beat several chefs from around the country to be crowned the Canadian Culinary Federation‘s junior champion last month in Halifax.

Competitors had to create three original courses for eight people, using six compulsory ingredients. They were judged on cooking skills, food presentation and taste.

Angle’s winning menu included:

• Pan-seared scallop with butternut squash chowder, fennel beet agnolotti and haricot verts
• Pork tenderloin roulade with pancetta mushroom ragout, roasted cipollini onions, port tomato jam, ginger carrot puree and glazed asparagus
• Citrus-infused mascarpone soufflé.

Born and raised in Salmon Arm, Angle graduated from Okanagan College in December. She currently cooks at the Local Lounge • Grille in Summerland, B.C.

Angle will now represent Canada in a junior chef competition in Las Vegas next year.

She shared her winning pork recipe with us here. (A Robot Coupe is a commercial-style food processor.)

Jenna Angle’s Pork Tenderloin Roulade

For Pork Farce

650g pork shoulder
4 egg yolks
275ml whipping cream
15g toasted pine nuts
30g diced dried apricots
¼ cup chiffonade basil
Salt and pepper to taste

Place grinding attachments and Robot Coupe in fridge.
Cut pork shoulder into small strips (finger size) and ground pork through medium die. Keep on ice at all