An 'Iron Chef' Inspired Dressing
Combine the chorizo, jalapeno and tomato in a bowl. Add the remaining ingredients to a blender and puree until it is well combined.
To assemble the plate, divide the sautéed apples evenly on 5 plates. Divide the apple puree and spoon over top. Sprinkle the lemon and orange zest around the plate. Place the apple fritter on top. Cut the pork into 2 1/2 inch slices and place on top of fritter. Drizzle plate with cider jalapeno gastrique. Spoon the parsley vinaigrette over the pork. Garnish with the jalapeno, chorizo and tomato and dust with cayenne and confectioner's sugar.