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Seattle Central Community College, 1701 Broadway Seattle, WA 98122 (206) 587-3800 http://www.seattlecentral.org	Houston Helmstetter & Rene Likitprachacomb chef's

Pork Tenderloin with Bourbon Cherry BBQ Sauce, Blue Cheese Pancetta Potato Salad & Roasted Corn with Ginger Butter
Pork Tenderloin:
2 cup Ketchup
1/2 cup hot sauce
1/3 cup bourbon
1/4 cup Worcestershire sauce
1 T. paprika
2 t. onion powder
1 T. garlic, chopped
1 cup pitted cherries
1 T. Cherry brandy
2# pork tenderloin
Procedure: 1. Mix all ingredients except for pork and simmer for about 15 minutes until flavors mix. Thin with water if too thick. Reserve half. 2. Glaze pork with sauce and place on roasting rack in 350-degree oven until internal temperature of 140 degrees is reached (approx. 40 minutes). 3. Slice on bias and serve with reserved sauce.
Potato Salad:
7 ea Small red potatoes, quartered
2 1/2 oz Pancetta, diced
1 cup crumbled blue cheese
1/4 cup sour cream
1/4 cup Mayo
1/4 cup celery, small dice
1/4 cup parsley, chopped
salt and pepper to taste
2 cup Ketchup
Procedure: 1. Boil potatoes in salted water and cool. 2. Render pancetta over medium heat and cool. 3. Combine all ingredients and season to taste. Cool overnight.
Roasted Corn:
4 ears corn, silk removed, husk intact
1/4 cup butter, softened
2 T. Ginger, grated
Combine in butter and ginger in Kitchen Aid and beat with paddle attachment until well incorporated. Roast corn in husk until done and slather with ginger butter.
By Chef: Houston Helmstetter