Ingredients Weight Measure
Pork tenderloin 8 lbs.


Ingredients Weight Measure
Vegetable oil 1 cup
Pineapple juice, fresh 1 cup
Mango juice 1 cup
Lime juice, fresh 1/2 cup
TABASCO® brand Habanero Sauce 1/4 cup
Dijon mustard 1/4 cup
Garlic, minced 1/8 cup
Shallots, minced 1/8 cup
Banana, pureed 1/2 cup
Black pepper, fresh cracked 1 tsp.
Allspice 2 tsp.
Vanilla extract 1/8 cup

Caribbean Fruit Puree

Ingredients Weight Measure
Pineapple chunks, fresh 1 cup
Bananas, whole 2 ea.
Mango, sliced 1 cup
Mango juice 1/8 cup
Dark rum 1/8 cup

Salsa and Sweet Potato Puree

Ingredients Weight Measure
Honeydew melon, whole 1 ea.
Pineapple 1/2 ea.
Mangoes, whole 2 ea.
Jalapeño peppers, seeded and deveined 2 ea.
Salt 1 tsp.
Cilantro, fresh chopped 1/4 cup
Lime juice 1/2 cup
Sweet potatoes 5 lbs.
Miniature sweet peppers, whole, for garnish 40 ea.


  1. Trim all silver skin from tenderloin.
  2. Combine all Marinade ingredients in a bowl, and whisk until well combined. Add tenderloin and allow to marinate for at least 2 hours.
  3. Preheat grill on high heat. When white hot, oil grill. Remove tenderloin from marinade; gently shake off excess marinade. Place tenderloin on grill, perpendicular to grill bars, and return heat to low. Roll tenderloin on grill to achieve ring grill marks. Remove from heat when internal temperature reaches 155°F. Cover and allow to rest before carving.
  4. For the Caribbean Fruit Puree, puree all fruit, juices and rum in blender until well combined. In a saucepan, simmer until reduced by half. Strain and keep warm for service.
  5. For the Salsa, cut melon, pineapple, and mangoes into 1/4" cubes. Add jalapeño peppers and sprinkle with salt. Add cilantro and toss in lime juice. Allow to rest to enhance flavors.
  6. For the Sweet Potato Puree, peel, chop, boil and puree sweet potatoes. Hold warm for service.
  7. To serve, carve pork on an angle into long, slender slices. Arrange a few slices of pork on each plate. Serve with fruit puree, sweet potato puree and salsa topped with miniature sweet peppers.

Yield: 20 servings