2009 Great Taste Challenge Recipes
From Our Finalists
Think you have what it takes to enter the Great Taste Challenge? Try out the 2009 finalists’ recipes and start preparing your unique dish for this year’s competition!
Great Taste Challenge
Three finalists competed at Chicago Gourmet. Dishes were tasted, judges deliberated, and Fred was announced the winner. Congratulations, Fred! View finalists
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Glazed Pork over Mango Couscous
Paired with Pinot Grigio
Ingredients:
- 1 lb pork tenderloin sliced into medallions ½“thick or 4 thin slice boneless pork chops
- 1 -2 cloves finely minced garlic
- ¼ cup peach & mango preserve
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- ½ tsp dry mustard
- ¼ tsp cayenne pepper
- Salt & Pepper to taste
- 1 box plain or wheat couscous
- ½ cup of fresh chopped mango
- 1/3 cup of green onions thinly sliced on a diagonal
- 1 tsp finely chopped mint leaves
Directions:
Wisk together in a bowl: garlic, preserves, olive oil, soy sauce, mustard, and cayenne pepper to form glaze. Bring meat to room temperature, lightly season with salt and pepper. Lightly coat pork with glaze. Grill on medium high heat. Continue to brush pork with glaze while grilling 3-5 minutes on each side depending on the thickness of pork. Prepare couscous as directed on box. Fluff couscous while adding mango and green onions. Spoon couscous onto serving platter, then place pork over prepared couscous and pour additional glaze over pork, sprinkle with chopped mint.