Semi Smoked Fennel Encrusted Pork Tenderloin with Passion Fruit Gastrique, with Sweet Potato Wisps.

Ingredients1 Whole Rutabaga ½ cup sugar ½ cup water 1 tsp butter (for rutabaga) 1.2 tsp of finely chopped chives Pork Seasoning: ½ tsp of crushed fennel seed Pinch of ground cumin Pinch of ground coriander Pinch of All Spice Pinch of Fleur de Sel 2 cups Passion fruit juice

PreparationInstructionsAdd finely chopped rutabaga to boiling water, and poach for 15 minutes. To make the gastrique, put a pot on high heat, and add sugar and water. Place the beef tenderloin in a pan, and cover. Use a smoking gun, or smoker, filled with apple wood chips, and smoke the meat. Fill the pan with smoke and let it sit. Use a Chinese mandolin, to create strands of sweet potato, then drop them in oil at 365 degrees F. As the water and sugar begin to caramelize, pour in your passion fruit juice. Reduce this mixture until it’s a syrup. Coat the tenderloin with your Pork Seasoning, and place them in a hot pan. Sear all sides, then place into the oven at 365 degree. F. Drain the rutabaga, and press it through a ricer into a large stainless steel bowl. Add butter, and thinly sliced chives, and mix. Drizzle your passion fruit gastrique on a plate. Make quenelles of the rutabaga mash, and place the pork tenderloin on top of the Rutabaga. To top it off, lay the deep fried sweet potato mash on top!