SPICY GRILLED PORK LOIN WITH MANGO-CHIPOTLE SALSA SERVED WITH SWEET POTATO–GRILLED PINEAPPLE SLAW, A BANANA-CURRY VINAIGRETTE AND PLANTAIN CRACKERS

Grilled Pork Loin

Ingredients Weight Measure
Pork loin, trimmed 3 lbs.
Pineapple juice 4 cups
TABASCO® brand Original Red Sauce 3 Tbsp.
Allspice 1 Tbsp.
Salt & pepper to taste

Banana-Curry Vinaigrette

Ingredients Weight Measure
Bananas, ripe 3 ea.
Apple cider vinegar 1/4 cup
Vegetable oil 1/4 cup
Curry powder 1 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Salt & pepper to taste

Mango-Chipotle Salsa

Ingredients Weight Measure
Mango, fresh, small dice 2 cups
Pineapple juice 2 Tbsp.
Red onion 3 Tbsp.
Brown sugar 2 tsp.
TABASCO® brand Chipotle Pepper Sauce 2 tsp.
Anaheim chile, minced 2 Tbsp.
Parsley, chopped 1 Tbsp.
Salt & pepper to taste

Plantain Crackers

Ingredients Weight Measure
Plantains, cut into 4"-long, 1/8"-thick slices 2 ea.
Oil, for deep frying 6 cups
Salt to taste

Sweet Potato–Grilled Pineapple Slaw

Ingredients Weight Measure
Sweet potato, julienne 12 oz.
Green cabbage, julienne 10 oz.
Pineapple, grilled, julienne 10 oz.
Red bell pepper, julienne 6 oz.
Pecans, toasted 2 Tbsp.
Scallion, chopped 2 Tbsp.
Banana Curry Vinaigrette 6 oz.

Method

  1. For the Grilled Pork Loin, make a marinade by combining the pineapple juice, TABASCO® Original Red Sauce, allspice, salt and pepper. Add in the pork loin and marinate under refrigeration for at least 8 hours.
  2. For the Banana-Curry Vinaigrette, combine bananas, apple cider vinegar, vegetable oil, curry powder and TABASCO® Green Jalapeño Pepper Sauce in a food processor. Puree until smooth; then season with salt and pepper. Set aside; keep cool.
  3. For the Mango-Chipotle Salsa, mix together the mangoes, pineapple juice, red onions, brown sugar, TABASCO® Chipotle Pepper Sauce, Anaheim chile and chopped parsley. Season with salt and pepper. Keep refrigerated until ready to use.
  4. For the Plantain Crackers, heat the cooking oil to 350°F and fry the plantains until crispy. Drain on a paper towel and lightly salt.
  5. Remove the pork from the marinade and season with salt and pepper. Grill until an internal temperature of 145°F is reached.
  6. Assemble the Sweet Potato–Grilled Pineapple Slaw by combining the julienned sweet potatoes, green cabbage, grilled pineapples, red bell peppers, toasted pecans and chopped scallions. Mix in the Banana Curry Vinaigrette until the slaw is moistened, but not overdressed.
  7. For each serving, place 3 oz. of slaw in the middle of the plate. Place 3 Tbsp. of salsa next to the slaw. Stand 2 plantain crackers up in the slaw; then arrange the sliced pork in a fan display on top of the slaw. Decorate the plate with some of the remaining banana vinaigrette.

Yield: 12 servings