![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj06zPKBy1gO3Edo0hFWm2Z84sfhLBzX10YfXTpRMJPui2ZYXMNWfhXbHjz6yEQR-I-WI_79o2Q0DQuHXD68G1LSnpwLI9xy6caH_DDNuCElFquazldGhzqVBjXIbKW198Vufykd2c8oYo/s320/DSC_1199.JPG)
So in my previous post I talked about my work throwdown cookoff, and I saw no reason why I should take what our team produced and put it out as a bento. It's a fairly healthy, definitely quick to produce and well within budget. Besides, we didn't get any good close ups of the food from the throwdown, so I present my HomeAway Throwdown Bento. This will be a pretty short post don't have much time for yammering today.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDx9XN5NR1BYiEPuRTyxxrnj_9i4sRObrqVJnNn3ByMOooizz06gZKfK4QkNRYwq7IWOz8KeIOmO3wXpVdKNSvoK22TJoI8mF_vpTbWED8sUW3Ws8UP3m5-On9vWYTJXqcTrx6q5FEzVo/s200/DSC_1191.JPG)
Our challenge protein was a pork tenderloin. We went with a Herb crusted pork tenderloin with a mushroom red wine demiglace over roasted fennel. I figured you could see the sauce in the bento picture above, the pork right out of the oven is a much more yummy looking picture. One of our teammates added the idea of studding the pork with slivers of garlic, a great tasting idea. The other team didn't use their fennel so we liberated it from their ingredients tray and gave it a good home with the pork. The roasting process cut down on the licorice flavor (which I'm not a fan of) and made it very mellow with a good amount of texture. I finished this with some Australian pink salt. Our winning team walked a way with a set of fancy salts that we used during the competition. To be honest, I did a side by side tasting and it is very subtle... I couldn't necessarily tell you what the difference is and even then I may have imagined it. I'll have to study this more.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwd1_LZZ_0IW2nTIdy90IDmZY24xuhe9enEuWgChwPVLovup0qumbFK1MN_wvaZmBPAr-YTjeCSiGbhIISJfnzIDRUOW0o3o2ZEUyZALoUiycqxSmY1Q-vvPsovvbZngQHUeTDNBywe48/s200/DSC_1180.JPG)
Next up, green beans stirfried with pancetta. Short and sweet not much to say about this one. Finished this one with some of the Himalayan pink salt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkjaJhJ9gczoN9RiBFRIqCBKev5d0nt-THGbzbI3aOQge-6bfAWShQ5p3KuRs0ar1onm9uqqDxwqOvAiWIbhy0xzNV5oUHJb_yktq2KlmwzXCKRPFLbotPESRGXc45UkjZ_mhxESs-0zM/s200/DSC_1192.JPG)
Last we did a parmesan polenta topped with Grape tomatoes in a champagne vinaigrette. This combo was actually an accident, we had one small pint of tomatos (we thought we had more) and were going to serve the tomatoes as a salad/side to give our plate some nice red color to go with everything. As it turns out plating the creamy polenta with the sour tang of the vinaigrette was *perfect*. You also got some nice texture from the tomatoes. A very happy accident and good thinking from the team. This one we used the fleur de sel and finished with the Himalyan pink salt.
I punked out on dessert (since we weren't asked to make any at the competition) and went with a nice box of biscottis that happened to be individually wrapped. Nothing special there, just a low calorie dessert.
Sorry for the sparce and quick post today. I have a blogger event to dash off to but wanted to make sure to get up my post today.
Box Contents- Herb Crusted Pork Tenderloin over Roasted Fennel with Mushroom red wine demi glace
- Green Beans Sauteed with Pancetta
- Parmesan Polenta with Grape tomatoes and Champagne Vinaigrette
Comments