Cajun Charred Pork with Bell Pepper Sauce
Ashleigh created this dish for Tournament of Champions Season 7. A blackened pork loin — coated in a Cajun spice rub and seared in a screaming-hot cast iron — is served over a vibrant charred tri-colour bell pepper sauce with lime, alongside a charred pepper and red onion medley. Alex Guarnaschelli called the spice rub "literally divine" and the sauce "fantastic," while Dominique Crenn said she would order it at a bistro. This version adds the fresh herb finish — cilantro, parsley, mint and lime zest — that Dominique specifically identified as the missing floral element. Chef’s Notes: Flavour vs. Presentation The TOC Paradox Ashleigh’s loss to Jet Tila illustrates a tension specific to Tournament of Champions. The judges loved her food — Alex called the spice rub “divine,” Dominique said she’d order it at a bistro. But TOC scores presentation and use of the randomiser alongside taste, and a 30-minute clock doesn’t forgive a chef who prioritises flavour over visual impact. Jet Tila’s 8…
- Time: 40 min
Source: Relaxed Recipes
Ingredients
- MIX THE CAJUN SPICE RUB
- Combine all spice rub ingredients in a small bowl. This is the foundation Alex G
- PREPARE AND BLACKEN THE PORK LOIN
- Trim the pork loin of any silverskin. Cut into 5cm / 2-inch thick medallions for
- CHAR THE PEPPERS AND GINGER FOR THE SAUCE
- While the pork rests, halve and deseed the three bell peppers for the sauce. Pla
- BLEND THE CHARRED BELL PEPPER SAUCE
- Place the charred peppers, charred ginger, olive oil, lime juice and Cajun seaso
- CHAR THE PEPPER & RED ONION MEDLEY
- Cut the remaining bell peppers into wide strips and the red onion into thick rin
- MAKE THE FRESH HERB FINISH
- Toss the torn cilantro, parsley and mint with the lime zest and flaky sea salt j
- PLATE WITH INTENTION
- Spread a generous pool of the charred bell pepper sauce across the centre of eac