While we're not sure which came first—the pig or the meal—we do know that one is adorable and the other delicious. To create the latter, follow this recipe:

CHEF KERRY SEAR'S MARKET VEGGIES & PORK
VEGETABLE RATATOUILLE WITH PAN SEARED MEDALLIONS OF PORK TENDERLOIN AND SCHLOSS CHEESE TORTE

VEGETABLE RATATOUILLE

INGREDIENTS
Yellow onion ½ ea
Red bell pepper 1 ea
Yellow bell pepper 1 ea
Zucchini ½ ea
Medium eggplant ½ ea
Garlic 2 cloves
Olive oil 1 tablespoon
Thyme 1 branch
Bay leaf ½ ea
Roma tomato 4 ea
Salt and pepper

METHOD
Dice the onion, bell peppers, zucchini, and eggplant into ¼ inch cubes. Peel and seed the roma tomatoes and then dice into ¼ inch cubes. Finely chop the garlic cloves. In a pan over medium heat, add the olive oil, onions, chopped garlic, bay leaf, and thyme. Sweat for 3 minutes without coloring. Add the peppers and cook for 5 more minutes. Next, add the eggplant and zucchini and cook for 3 more minutes. Finally, add the diced tomatoes, season with salt and pepper and simmer for 5 minutes. Keep warm until ready to serve.

PORK TENDERLOIN

INGREDIENTS
18 medallions 1.5 oz ea
Salt and pepper
Olive oil 2 tablespoons

METHOD
Season the pork with salt and pepper. Preheat a sauté pan and add the olive oil. Pan sear the pork medallions on both sides until golden brown. Preheat oven to 400 degrees. Place medallions on a sheet pan and cook in the oven for 3 minutes.

SCHLOSS CHEESE TORTE

INGREDIENTS
Puff pastry ½ sheet
Mashed potatoes 3 tablespoons
Schloss Cheese 6 oz
Red bliss potato 6 oz
Olive Oil 1 tablespoon
Cumin powder ¼ teaspoon
Nutmeg 1 pinch
Salt and Pepper to taste
Sprig of thyme for garnish

METHOD
Cut the puff pastry into a 4 inch diameter circles. Place the pastry circles in non-stick 2 inch wide muffin tins. Place 1/2 a tablespoon of mashed potatoes on the pastry and top with 1 oz of Schloss cheese. Keep refrigerated. Finely dice the potatoes. Heat olive oil in a frying pan and sauté the potatoes. Season with cumin and nutmeg. Cook until tender. Add salt and pepper. Allow to cool. Add the diced potato mixture on top of the Schloss cheese. Preheat oven to 380° F. Bake for 15 minutes.

SAUCE

INGREDIENTS
Chicken demi-glace 6oz
Extra Virgin olive oil 2oz

METHOD
In a saucepan heat the chicken demi-glace and extra virgin olive oil. Bring to a boil then reduce to a simmer. Blend with a whisk. Keep warm.

PRESENTATION
Warm 6 plates. Place a portion of the ratatouille in the center of each plate. Position a Schloss cheese torte on top and garnish with a sprig of thyme. Arrange three pork medallions on each plate. Spoon the sauce around the pork.