Chef Dustin Pustka
As chef of Kent Rathbun’s award-winning gourmet backyard cuisine concept, Jasper’s, Dustin Pustka began his love affair with food at the early age of five where he stood on a kitchen stool waiting for his mother or grandmother to hand him a spatula so he could help them prepare family meals.
Pustka attended Blinn College where he intended on studying business management but quickly realized where his true passion was and landed at the world's leading culinary art institute, Le Cordon Bleu, in Austin, TX. He was taught the art of cooking and was able to pick up a wide range of cooking techniques, traditions and practices which he took with him as he began his externship at Roaring Fork. Upon graduation, Pustka was asked to stay on at Roaring Fork as Garde Manger and was able to gain experience in all areas of the kitchen. After two years, Pustka's career goals led him to Trulucks where he gained valuable knowledge in inventory, butchering of proteins and fish and large banquet parties. It was during this experience that Pustka heard of Rathbun's Jasper's concept coming to Austin so he jumped at the opportunity to meet with the Rathbun team and shortly after, began his training in the Plano, TX location. Although beginning his career as a line cook, Pustka quickly moved up to Roundsman, Sous Chef and most recently was promoted to Chef where he continues to refine his skills by creating unique and exciting special dishes, carrying out the Jasper's menu and overseeing all kitchen operations and back of house staffing.
Pustka's position at Jasper's has allowed him to continuously expand his culinary knowledge and was given opportunity to attend Taste of the NFL, cook for Anthony Bourdain, Signature Chefs of Austin Redemption Dinner and numerous exclusive parties.
WOOD GRILLED PORK TENDERLOIN WITH KRE
TEXAS PEACH BARBEQUE SAUCE
FOR THE PORK TENDERLOIN
8 pieces pork tenderloin (about 8 ounces each), trimmed of fat and silverskin
3 ounces olive oil
2 tablespoons KRE Family Barbeque Rub
2 tablespoons KRE Steak and Chop Garlic Salt
FOR THE SAUCE
½ cup KRE Texas Peach Barbeque Sauce
FOR THE PORK TENDERLOINS
1. On a sheet pan, rub tenderloins with olive oil and season with KRE Family Barbeque Rub and KRE Steak and Chop Garlic Salt.
2. Grill over an open flame or on a charbroiler until desired temperature is reached. (Medium rare is best.)
3. When pork tenderloins are almost at the desired temperature, brush meat with KRE Texas Peach Barbeque Sauce and let caramelize for about one minute.
4. Slice and serve.
1. Serve sliced with a side of the KRE Texas Peach Barbeque Sauce.
Serve with Jasper's Bourbon Creamed Corn or Jasper's Baked Potato Salad (onsite at www.kentrathbun.com).
To purchase Kent Rathbun Elements, please visit www.kentrathbunstore.com.