Amanda Boury of Youngsville won the N.C. Pork Council’s Tarheel Pork Challenge cooking contest at the N.C. State Fair.
Boury’s Grilled Pork Cranberry Brie Panini earned her $200 and a blue ribbon.
Second place and $150 went to Becky Dorminey of Raleigh for Grilled Pork Tenderloin with Caramelized Vegetables and Saffron Rice. Donna Barefoot of Benson took third place and $100 for Sausage and Black Bean Casserole with Mango Salsa. Domino Ireland of Raleigh received an honorable mention and $50 for Pork Verde.
Dishes were judged on taste, appearance, originality of recipe and ease of preparation. Recipes had to contain at least 4 ounces of pork per serving and serve four to six people.
Following is the winning recipe:
Grilled Pork Cranberry Brie Panini
Sliced loaf of Italian bread
1 pound sliced pork roast
8-ounce brie wheel
Spread brie on each slice of bread. Top with 1 teaspoon cranberry chutney. Layer several slices of pork roast. Grill on a sandwich grill and serve.