Ingredients Weight Measure
Red wine vinegar 1/2 cup
Pineapple, crushed 1 cup
Honey 4 Tbsp.
Olive oil 1 cup
Garlic, peeled and crushed 2 heads
Basil, roughly chopped 5 sprigs
Parsley, roughly chopped 5 sprigs
Salt, kosher 1/2 cup
Fennel seed, toasted, crushed 2 Tbsp.
Cumin seed, toasted, crushed 1 Tbsp.
Coriander seed, toasted, crushed 1 Tbsp.
TABASCO® brand Habanero Sauce 1 oz.
Pork tenderloins, 14-20 oz. each, cut in half 10 ea.

Avocado Fritters

Ingredients Weight Measure
Avocados, ripe 5 ea.
Lemons, zested and juiced 3 ea.
Shallots, minced 4 ea.
Garlic cloves 12 ea.
TABASCO® brand Original Red Sauce 15 shakes
Salt to taste
Breadcrumbs, fine, seasoned 4 cups, divided
Peanut oil for frying

Piquant Papaya-Pineapple Emulsion

Ingredients Weight Measure
Papayas, ripe, peeled, seeded, diced 3 ea.
Pineapple juice 1 cup
Red wine vinegar 1/4 cup
TABASCO® brand Habanero Sauce 12 shakes
Basil leaves 5 ea.
Canola oil 1/4 cup
Hazelnut oil 1/4 cup


  1. For the Pork, to make marinade, whisk red wine vinegar, crushed pineapple and honey together. Slowly whisk in olive oil to emulsify. Add in all other ingredients except pork.
  2. Place pork in a plastic container and add marinade. Toss together to fully cover pork. Rest in refrigerator for 12-24 hours before grilling.
  3. For the Avocado Fritters, combine avocados, lemon juice, zest, shallots, garlic, TABASCO® Original Red Sauce and salt in a Robot Coupe; pulse until slightly smooth.
  4. Gradually add in 3 cups of seasoned breadcrumbs, until mixture becomes stiff. Form quenelles with the avocado mix and roll in remaining breadcrumbs. Deep-fry in peanut oil.
  5. For the Piquant Papaya-Pineapple Emulsion, put papayas, pineapple juice, vinegar, TABASCO® Habanero Sauce and basil in blender; puree. Slowly add in oils to emulsify.
  6. To serve, grill pork until done; then slice on bias. Drizzle the plate with marinade and emulsion. Top with pork and avocado fritters.

Yield: 20 servings