Pork Tenderloin with Parsnip Puree, Apple Butter Gravy and Pickled Green Apple Salad

Kennedy: "I cook savory a lot more than I cook sweet. And I know pork like the back of my hand. My mom used to cook pork in, like, the crock pot, so this is, like, an homage to my mother today. So I'm going to do a pork tenderloin with apple, two ways. I'm going to do an apple butter gravy, and then a pickled green apple, fennel, and red onion salad on top."

Aaron Sanchez (judge): "I love the pork tenderloin. Very underappreciated."

Joe Bastianich (judge): "Only if it's done right."

Aaron Sanchez: "It has to be done right, but it's a beautiful canvas."

Chef Kennedy: "Today I'm making my rendition of the slopper, basically just a cheeseburger that's covered in green chili. And this is from Pueblo State Fair in Colorado. We love green chili and everything, so hopefully it turns out as great as I think,"