BARBACOA PORK TENDERLOINS WITH SWEET POTATO AND PLANTAIN MASHES, AN EBONY & IVORY TROPICAL FRUIT SALSA AND A SPICY CUBA LIBRE JUS LIÉ

Marinade

Ingredients Weight Measure
White onion, finely chopped 1 cup
Garlic, freshly minced 1/2 cup
Ginger, peeled and finely chopped 1/3 cup
Cinnamon, ground 2 Tbsp.
Nutmeg, grated 1 Tbsp.
Allspice, ground 1-1/2 Tbsp.
Cumin seed, toasted and ground 2 Tbsp.
TABASCO® brand Habanero Sauce 1 cup
Soy sauce 3/4 cup
Peanut oil 1 cup
Cilantro, stemmed and chopped 1 cup

Tenderloins

Ingredients Weight Measure
Pork tenderloins, 8 oz. 20 ea.

Sweet Potato and Plantain Mashes

Ingredients Weight Measure
Sweet potatoes 6-1/2 lbs.
Kosher salt to taste
White pepper, ground to taste
Maduro (very ripe) plaintains 8 lbs.
Butter, unsalted, divided 1/2 lb.
TABASCO® brand Garlic Pepper Sauce 16 Tbsp.

Ebony & Ivory Tropical Fruit Salsa

Ingredients Weight Measure
Black beans, cooked 1 cup
Pasole (hominy), cooked 1-1/2 cups
Papaya, peeled and seeded, medium brunoise 2 cups
Mango, peeled and pitted, medium brunoise 2 cups
Pineapple, peeled and cored, medium brunoise 1 cup
Red onion, small brunoise 1/2 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Lime juice, fresh 2 Tbsp.
Honey 1/4 cup
Cilantro, stemmed and chopped 1/4 cup
Kosher salt to taste

Spicy Cuba Libre Jus Lié

Ingredients Weight Measure
White, gold, or anejo rum 1/2 cup
Cola, bottled 2 cups
Pork demi-glace 3/4 cup
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Arrowroot, (may substitute cornstarch) 3 Tbsp.
Lime juice, fresh 1/2 cup
Kosher salt to taste

Method

  1. For the Marinade, in a nonreactive bowl, combine all ingredients. Trim any fat and silverskin from the tenderloins. Add the tenderloins to the marinade, coat well and hold covered and refrigerated in a single layer for 2 to 4 hours before service.
  2. For the Sweet Potato and Plantain Mashes, cut the sweet potatoes in half lengthwise, and season with salt and pepper. Place cut-side down on a greased baking sheet, and bake in a 350°F oven for 1 hour, or until fully cooked.
  3. When just cool enough to handle, scoop out the flesh and mash with a fork, working in 12 Tbsp. butter and the TABASCO® Garlic Pepper Sauce. Adjust the salt and white pepper. Hold covered and hot for service.
  4. Roast the plantains in a 350°F oven for 10 minutes. Peel, mash, and add 4 oz. butter. Adjust seasoning with salt and white pepper. Hold covered and hot for service.
  5. For the Ebony & Ivory Tropical Fruit Salsa, rinse the cooked beans thoroughly and hold chilled and separate for service. The black beans are held separately as they can discolor the salsa if mixed together and held through service. Combine all the other ingredients gently in a nonreactive bowl and hold chilled for service.
  6. For the Spicy Cuba Libre Jus Lie, combine the rum and cola in a medium saucepan and reduce by one-third. Add the pork demi-glace and bring to a simmer. Mix the arrowroot and lime juice to make a slurry and stir into simmering mixture until properly thickened. Pass through a chinois, adjust the seasoning and hold warm for service.
  7. To plate, leaving as much of the marinade on the tenderloins as possible, grill to desired doneness. Remove to rest while you prepare the plate. In the top center of each dinner plate, place a No. 75 (2-3/4" x 1-1/2") entrament ring and fill alternately with the Sweet Potato and Plantain Mashes. Slice the tenderloin on a bias into 1/2" slices. Fan these across the front of the ring. Remove the ring and drizzle the plate and meat with the Spicy Cuba Libre Jus Lie. Liberally add the Ebony & Ivory Tropical Fruit Salsa around the plate.

Yield: 20 servings