SECRETS SERVED: Swine Festival

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Swine Festival began 7 years ago. This year’s event is set to take place at DMACC’s Ankeny campus on Saturday from 4-8 p.m.

A the event, chefs like Hy-Vee's Andrew Kintigh will combine the best of wine and pork to fundraise for the culinary school at DMACC.

On this week’s Secrets Served, Chef Kintigh prepares Chilled Smoked Pork Tenderloin with Avocado & Gazpacho.

To find out more about Swine Festival, click here. Tickets are still available.

Chilled Smoked Pork Tenderloin with Avocado & Gazpacho

makes 15-20 appetizers

1 pound smoked pork tenderloin, thinly sliced


1 English cucumber, chopped

1 red pepper, chopped

3 vine on tomatoes, chopped

¼ large red onion, chopped

2 garlic cloves

1 teaspoon diced jalapeno

16 oz. tomato juice

splash of white wine vinegar

splash of Worcestershire sauce

squeeze of fresh lime

2 tablespoons extra virgin olive oil

¼ teaspoon cumin

sea salt, as needed

black pepper, as needed

Combine first six ingredients in a food processor and pulse until chopped.  Add remaining ingredients and pulse until combined; season to taste with salt and pepper.  This gazpacho can be eaten immediately, but has best flavor results when it is allowed to sit in the refrigerator overnight.


1 French baguette, sliced on the bias, ¼ inch thick

garlic flavored olive oil, as needed

sea salt and black pepper

Preheat oven to 375 degrees.  Place sliced French bread on a cookie sheet and drizzle with olive oil; season with salt and pepper.  Place in oven and bake for 6-10 minutes, or until bread is browned and crispy; cool completely.

Avocado Mash

2 avocados, sliced into quarters, skin removed

squeeze of fresh lemon

sea salt and black pepper

In a small bowl, mash avocados with fresh lemon; season to taste with salt and pepper and set aside until service.

To serve, top each crostini with some avocado mash and then layer sliced pork on top.  Serve with the gazpacho on the side.