Marinade for Pork

Ingredients Weight Measure
Onion, medium 1 ea.
Garlic cloves 12 ea.
Thyme leaves 2 Tbsp.
Ginger, ground 2 Tbsp.
Orange juice, divided 4 cups
Worcestershire sauce 5 Tbsp.
Vegetable oil 1/2 cup
Ginger root, fresh 2 oz.
Allspice, ground 2 tsp.
Brown sugar 4 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 6 Tbsp.
Salt 3 tsp.
Flour 1-1/2 Tbsp.
Oil 2 Tbsp.

Pork Loins

Ingredients Weight Measure
Canola oil 4 Tbsp.
Thyme 4 sprigs
Pork tenderloins 5 lbs.
Salt 1 Tbsp.
Pepper 1 Tbsp.

Lobster Mash

Ingredients Weight Measure
Boniato, peeled 4 lbs.
Pumpkin, peeled and seeded 1-1/2 lbs.
Lobster claw & body meat, chopped (purchase separately) 8 oz.
Thyme leaves 2 tsp.
Red onion, chopped 2 Tbsp.
Parsley, chopped 1 Tbsp.
Salt and pepper to taste
Butter 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.

Caribbean Hash

Ingredients Weight Measure
Ginger 1-1/2 Tbsp.
Red bell pepper, medium dice 1 ea.
Green bell pepper, medium dice 1 ea.
Mango, ripe, peeled and diced 3 ea.
Chayote, peeled and diced 3 ea.
Salt and pepper to taste
Coriander, ground 2 tsp.
Cilantro, chiffonade 8 leaves
Green onions 2 stalks
Red onion, medium 1/2 ea.

Lobster Tails

Ingredients Weight Measure
Lobster tails, halved 6 ea.
Canola oil 3 Tbsp.
Achiote (Annato) seeds 3 tsp.
Garlic, chopped 1-1/2 Tbsp.
Thyme 4 sprigs
Ginger, chopped 2 tsp.
Salt and pepper to taste
Orange juice 1/2 cup
Parsley, chopped 1 Tbsp.
Salt & White Pepper to taste


Ingredients Weight Measure
Fry oil as needed
Boniato, peeled, sliced thin 1 ea.
Salt and pepper to taste
TABASCO® brand Chipotle Pepper Sauce dash
Parsley sprigs 12 ea.


  1. For the Marinade, pulse onion, garlic, ginger and thyme in processor with half of the orange juice. Then, combine with remaining ingredients except flour and oil in a bowl.
  2. For Pork Loins, season tenderloins with salt and pepper; then place them in a deep container, and pour the marinade over them. Pierce tenderloins with a knife all over; then cover and refrigerate for 6 hours, or preferably overnight. Remove from marinade when ready to cook and reserve marinade.
  3. In saucepan, add butter and flour to make roux; then add marinade. Stir well; reduce by about half. Keep warm.
  4. On medium heat in a large sauté pan, add oil and thyme leaves. Let thyme steep for about 1 minute; then add pork loins. Sear on all sides, then place in 375°F convection oven and cook to medium temperature, about 15 minutes.
  5. For Lobster Mash, cook boniato and pumpkin in salted water until just tender; then drain and mash. In sauté pan, sauté chopped lobster meat with thyme, onions and parsley for approximately 2 minutes. Season. Add this lobster mixture to the mash and combine well.
  6. For Caribbean Hash, sauté ginger in oil for 1 minute. Add peppers and sauté for another 2 minutes; then add mango and chayote. Season with salt, pepper and coriander. Add cilantro and green onions and mix to combine. Set aside.
  7. For the Lobster Tails, loosen meat from shell a little. Add oil to sauté pan; add achiote seeds on low heat. When oil has turned red in color, remove seeds and discard. Add garlic and thyme, and sauté for about 30 seconds. Add tails. Season with salt and pepper; sauté for about 2 minutes. Deglaze pan with orange juice; then place in 375°F oven for about 3-4 minutes.
  8. In 350°F fry oil, fry boniato slices until golden brown. Place on paper towels and season with salt, pepper and a dash of TABASCO® brand Chipotle Pepper Sauce.
  9. To plate, place a ring mold in center of each plate and fill with mash. On one side of mash, place hash; then place sliced pork on the other side. Lean lobster tail standing up beside mash. Spoon sauce around pork. Place chips in middle of mash with a parsley sprig.

Yield: 12 servings