Ingredients Weight Measure
Pork tenderloins 6 lbs.
Salt and pepper to taste
Honey 12 oz.
TABASCO® brand Chipotle Pepper Sauce 8 oz.


Ingredients Weight Measure
Carrots, julienne 15 oz.
Jicama, julienne 15 oz.
White raisins 6 oz.
Extra virgin olive oil 9 oz.
Lemon juice, fresh 3 oz.
Salt and pepper to taste
Cilantro, sprigs, for garnish 12 ea.


  1. For the Meat, season the pork tenderloins with salt and pepper. Sear the meat in a sauté pan over high heat to produce a rich brown color; then roast in a 400°F oven until the meat reaches an internal temperature (as measured by an instant-read thermometer) of 155°F - 160°F.
  2. Meanwhile, in a medium saucepan over medium heat, bring the honey to a boil. Let boil about 1-1/2 minutes; then remove from heat. After the honey cools slightly (no longer boiling but still above room temperature), add the TABASCO® Chipotle Pepper Sauce and blend together. Hold at a warm temperature until the meat has finished roasting.
  3. For the Salad, lightly blanch the carrots. Shock in ice water; then drain. Toss with the julienned jicama and the white raisins.
  4. In a medium bowl, whisk the olive oil into the freshly squeezed lemon juice.
  5. Pour the vinaigrette over the carrot-jicama mixture, season with salt and pepper and toss together.
  6. To serve, after the meat has rested a few minutes, slice. Each portion is 8 oz. meat. For each plate, pour 1 oz. sauce on the lower half of the plate. Arrange the meat in a half-moon pattern atop the sauce. Pour another ounce of sauce over the meat.
  7. Place about 3 oz. carrot-jicama salad on the upper portion of the plate. Garnish with a sprig of cilantro.

Yield: 12 servings