GAMEDAY GRUB Presented by CHORIZO STUFFED PORK TENDERLOIN, MANGO GASTRIQUE METHOD Preheat medium sauté pan over medium heat and oven to 350°F. INGREDIENTS 1 fresh chorizo sausage 2 slices white bread, crust removed, torn into small pieces 1 shallot 3 cloves garlic 1 red bell pepper, small dice 1 jalapeno pepper, fi ne mince 1 tablespoon fresh thyme leaves Kosher salt and ground black pepper 1 pork tenderloin, butter-fl ied, pounded 1 tablespoon grape seed oil 1 cup sugar 1 cup vinegar 2 over-ripe mangos, peeled, fl esh removed from pit SERVES 4 Remove sausage from casing; place into sauté pan. Break up sausage with a wooden spoon, or spatula; cook to render fat until sausage is cooked through. Remove sausage from pan and drain on a paper towel. Add shallots, garlic, and peppers to pan; cook 4–5 minutes to sweat vegetables. Add vegetables to a mixing bowl with bread, thyme, and sausage; mix well. Season stuffi ng with salt and pepper to taste. Season pork with salt and pepper on both sides. Place stuffi ng along center length of pork; roll up and truss with butchers twine. Add grape seed oil to pan; sear pork on all sides. Place pan in oven; cook until internal temperature 140°F. Remove from oven; cover with foil and rest 10–15 minutes. Place vinegar and sugar into a small sauce pan; heat to a boil over high heat. Reduce by half; reduce heat to medium, add mango, and cook 2–3 minutes. Remove from heat; puree using a hand blender. Season it with salt and pepper to taste. Slice pork; serve drizzled with mango gastrique. All of these ingredients can be found at your local Publix. Cooking with natural gas brings steady and even heat to make this dish even tastier. Natural gas also saves energy so you can spend more on the ingredients!