Ingredients Weight Measure
Yellow bell peppers 4 ea.
Bananas, ripe 4 ea.
Garlic, roasted 1 head
Red onions, diced 2-1/2 cups
Cilantro, chopped 1 cup
Water, divided 10-1/3 cups
Habanero pepper, seeds removed 1 ea.
TABASCO® brand Habanero Sauce 4 tsp.
Lime, juice of 1 ea.
Pork tenderloin, cleaned, trimmed to 7-oz. portions 3-1/2 lbs.
Oil, divided 2 Tbsp.
Rice 4 cups
Salt, divided 2 tsp.
Bacon slices, chopped 6 ea.
Cumin 1-1/2 tsp.
Cinnamon 1-1/2 tsp.
Black beans, canned, rinsed and drained 45 oz.
Plantains, ripe 2 ea.
Lime wedges, for garnish 12 ea.
Cilantro leaves, for garnish as needed


  1. Roast yellow peppers on grill or gas flame, until skin is black and blistered. Set aside.
  2. Slit bananas lengthwise, with skin on, and roast for 20 minutes in 350°F oven. While bananas are roasting, roast garlic for 35 minutes, or until soft.
  3. Place diced red onion and chopped cilantro in a large bowl and set aside.
  4. Peel and seed yellow peppers, peel bananas and put in a blender with 2 cups water. Chop habanero pepper and add to blender. Add TABASCO® Habanero Sauce and lime juice to blender and puree until smooth.
  5. Pour the pureed mixture into the bowl with the onions and cilantro. Set aside 3-1/3 cups of the mixture for presentation.
  6. Place cleaned and portioned pork into a large pan or bowl. Cover the pork in the salsa mixture and refrigerate up to 8 hours.
  7. In a pot, heat 1 Tbsp. oil on medium. Add 4 cups rice and sauté, stirring for 2 minutes. Add 8 cups water and pinch of salt. Cover and cook on low heat for about 14 minutes.
  8. In a medium skillet, add bacon and cook until crisp. Add onions and garlic, and sauté on medium until onions are soft. Add cumin, cinnamon, salt and 1/3 cup water. Add the black beans and simmer for about 8 minutes on low.
  9. Wipe marinade off pork and grill over medium-high heat for about 11 minutes. Remove from grill and set aside to rest for 5 minutes. Fluff the rice with a fork and keep warm.
  10. In a large skillet, heat 1 Tbsp. oil. Slice plantains on the bias, about 1/4" thick. Once skillet is hot, add plantains and saute until golden brown on both sides. Season with salt.
  11. To serve, spoon reserved salsa onto plate (approximately 4 Tbsp. each plate). Slice pork on the bias into medallions and arrange on top of salsa. Pack a ring mold with about 1/2 cup rice and tap out onto plate. Spoon 1/2 cup black beans next to rice and place plantains next to beans. Garnish with lime wedge and cilantro.

Yield: 12 servings