Pork Tenderloin

Ingredients Weight Measure
Cumin 6 tsp.
Chili powder, dark 3 tsp.
Coriander 3 tsp.
Curry powder 1-1/2 tsp.
Pork tenderloins 8 ea.
Chipotle peppers, canned, pureed 3 cups
TABASCO® brand Chipotle Pepper Sauce 16 tsp.
Olive oil as needed

Papaya-Mango-Jicama Salsa

Ingredients Weight Measure
Papayas, ripe, small dice 4 cups
Mangoes, ripe, small dice 4 cups
Jicamas, small dice 2-2/3 cups
Cilantro, chopped 1 cup
Rice vinegar 3 Tbsp.
Salt to taste

Roasted Garlic Mashed Plantain Bananas

Ingredients Weight Measure
Plantains, ripe, peeled 12 ea.
Mace 1 tsp.
Curry 1 tsp.
Salt 1 tsp.
Garlic, oven-roasted 2-3 cups
Salt and pepper to taste
Butter as needed


  1. To prepare the chipotle rub for the tenderloin, mix together the cumin, chili powder, coriander and curry powder; set aside.
  2. Trim excess fat from pork tenderloins. Place pork in a large roasting pan.
  3. Rub the spice mixture into each side of all eight tenderloins. Use approximately 1 Tbsp. chipotle pepper puree and 1 tsp. TABASCO® Chipotle Pepper Sauce on each side of the pork tenderloins; rub all over until the tenderloin is completely covered.
  4. Lightly drizzle all sides of the pork with olive oil.
  5. Roast at 425°F until desired doneness. Remove from oven; let sit for 5 minutes.
  6. For the Papaya-Mango-Jicama Salsa, mix all ingredients together and hold at room temperature.
  7. For the Roasted Garlic Mashed Plantains Bananas, cut plantains into pieces, place in pot and add spices. Cover with water, and cook until soft. Drain and whip. Add oven-roasted garlic, and salt and pepper to taste. Thin with a little butter to taste. Hold warm.
  8. For each serving, slice half of a tenderloin on the bias. Serve in a large pasta bowl, on 3/4 cup Roasted Garlic Mashed Plantains. Fan the pork slices out and place a drop of TABASCO® Chipotle Pepper Sauce on each slice. Top the pork with 1/2 to 2/3 cup Papaya-Mango-Jicama Salsa.

Yield: 16 servings