Pork and Dry Rub

Ingredients Weight Measure
Pork tenderloins 6 lbs.
Cumin 2 Tbsp.
Oregano 2 Tbsp.
Achiote powder 2 Tbsp.
Salt 2 Tbsp.
White pepper 2 Tbsp.
Garlic powder 3 Tbsp.
Chili powder 3 Tbsp.
Cayenne 3 Tbsp.
Black pepper 3 Tbsp.
Chipotle peppers, dry, crushed 6 ea.


Ingredients Weight Measure
TABASCO® brand Habanero Sauce 4 oz.
TABASCO® brand Garlic Pepper Sauce 2 oz.
TABASCO® brand Chipotle Pepper Sauce 5 oz.
Tomatoes, sundried, in oil, minced, 10-oz. jar 1 ea.
Garlic cloves, minced 12 ea.
Cilantro leaves, rough cut 1 bunch
Oil 1/4 cup
Water 1/4 cup

Fruit Salsa

Ingredients Weight Measure
Pineapple, skinned, small dice 1 ea.
Mangoes, skinned, small dice 2 ea.
Strawberries, small dice 1 pt.
Red onion, small dice 1 ea.
Green onions, chopped 1 bunch
Orange bell pepper, small dice 2 ea.
Jalapeños, seeded, small dice 3 ea.
Habanero chiles, seeded, small dice 3 ea.
Green bell pepper, small dice 1 ea.
Red bell pepper, small dice 1 ea.
Peppadew® roasted peppers, with juice, small dice 1/2 lb.
Lime juice 1/4 cup
Cilantro leaves, rough cut 1 cup
TABASCO® brand Garlic Pepper Sauce 2 oz.

Purple Mashed Potatoes

Ingredients Weight Measure
Purple-skinned potatoes, large dice 3 lbs.
Garlic, whole, roasted 2 ea.
Milk 2 cups
Butter 1 stick
Salt & pepper to taste

Grilled Veggies

Ingredients Weight Measure
Asparagus, tips only 3 lbs.
Red bell peppers, large julienne 3 ea.
Red onions, large julienne 3 ea.
Roasted red pepper dressing 8 oz.
Salt and pepper to taste


  1. For the Pork and Dry Rub, randomly punch holes in pork with a knife. Mix all dry ingredients and rub onto pork.
  2. For the Marinade, combine all ingredients. Place tenderloin in plastic bag and add marinade. Marinate tenderloin for 72 hours in refrigerator.
  3. For the Fruit Salsa, mix all ingredients and let stand approximately 2 hours to develop flavors.
  4. For the Purple Mashed Potatoes, boil potatoes in salted water until tender; drain. Cream the roasted garlic. In medium saucepan, heat garlic, milk and butter until warm. Mix potatoes and milk mixture until smooth and creamy. Add salt and pepper.
  5. For the Grilled Veggies, marinate veggies in roasted red pepper dressing for 30 minutes. Grill veggies until done. Add salt and pepper.
  6. After pork has been in marinade for 72 hours, grill pork over flames until brown. Move away from flames, cover grill and continue to cook pork until done, approximately 25 minutes or until internal temperature is 160°F.
  7. To serve, pipe out purple mash in center of each plate, using a pastry bag with a large tip. Bias cut tenderloin in 1/2" slices (approximately 7-8 oz. per serving). Shingle pork around base of mashed potatoes. Top with Fruit Salsa. Garnish with Grilled Veggies.

Yield: 12 servings