HGTC Culinary Student Daniel Petrillo—–Wild Boar Wellington

1 Wild Boar Tenderloin, silverskin removed and trimmed.
1 Roasted red pepper, split, seeds and skin removed.
1 cup lightly sauteed spinach, rung through a towel to remove water.
1 sheet puff pastry, docked

Start by searing the outside of the tenderloin in a hot frying pan, just long enough to brown the outsides. With the longer edge of the puff pastry in front of you place roasted red peppers in a single layer across the bottom edge. Next, place the tenderloin on top of the roasted red peppers, making sure the tenderloin is dryed on the outside. Place the spinach on top of the tenderloin in a uniform layer. Roll tightly making sure to not let the puff pastry tear. When the puff begins to overlap, seal the edge with a light eggwash, trimming the scrap. Bake at 350 until the boar is at the tempurature of 142- 145. Let rest before slicing.

Cumin Cherry Tomatoes

1 cup cherry tomatoes, cut lengthwise
1 teaspoon garlic
½ cumin
1 tablespoon olive oil

Toss all ingredients together. Roast at 350 degrees for 7 mins.