GREEN PEPPER TABASCO® MOJITO–MARINATED PORK TENDERLOINS, GRILLED CORN AND PAPAYA RELISH AND MASHED BONIATOS & DARK RUM JUS

Green Pepper TABASCO® Mojito Marinade and Tenderloins

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 10 oz.
Citrus-flavored rum 10 oz.
Limes 10 ea.
Mint 2 bunches
Olive oil 5 oz.
Garlic cloves 10 ea.
Cane sugar 1 oz.
Salt and pepper to taste
Pork tenderloins 10 ea.

Grilled Corn and Papaya Relish

Ingredients Weight Measure
Corn 5 ears
Caribbean Red papaya 1 ea.
Onions, red 2 ea.
Red peppers 2 ea.
Garlic cloves 4 ea.
Rice wine vinegar 4 oz.
Sugar 1 oz.
TABASCO® brand Original Red Sauce 1 oz.
Olive oil 4 oz.
Salt and pepper to taste

Mashed Boniatos

Ingredients Weight Measure
Boniatos 5 lbs.
Garlic, roasted 2 oz.
Heavy cream 1 qt.
Butter 8 oz.
Salt and pepper to taste

Dark Rum Jus

Ingredients Weight Measure
Bermuda onions 2 ea.
Carrots 2 ea.
Celery stalks 4 ea.
Garlic cloves 10 ea.
Shallots 2 ea.
Tomato paste 2 oz.
Peppercorns 10 ea.
Bay leaves 2 ea.
Thyme 1 bunch
Rosemary 1 bunch
Dark rum 16 oz.
Pork stock 3 qt.
TABASCO® brand Garlic Pepper Sauce 2 oz.
Butter 4 oz.

Method

  1. For the Marinade, place all ingredients, except pork, salt and pepper, into a blender. Puree until smooth. Season with salt and pepper.
  2. Clean pork tenderloins and marinate for 12 hours in refrigerator. Roast in a 500°F oven, on a rack, for 10 minutes. Allow the pork to rest before slicing.
  3. For the Grilled Corn and Papaya Relish, grill corn for 15 minutes, turning every few minutes. Allow corn to cool and remove from cob. Fine dice papaya, onions, peppers and garlic. Mix all ingredients except salt and pepper in a bowl and then season with salt and pepper.
  4. For the Mashed Boniatos, wash and peel the boniatos. Boil in salted water until tender. Drain and add roasted garlic. Mash using a ricer; add cream and butter mixture. Season with salt and pepper.
  5. For the Dark Rum Jus, small dice onions, carrots, celery, garlic and shallots; then caramelize. Add tomato paste and herbs. Deglaze with rum off the heat; reduce by half. Add pork stock and TABASCO® Garlic Pepper Sauce. Reduce by half again and strain through a fine sieve. Over medium heat, slowly whisk in butter. Season with salt and pepper.
  6. For each serving, place a generous amount of Dark Rum Jus in the center of the plate. Place Pork Tenderloin on top of jus, and top pork with the Grilled Corn and Papaya Relish. Place the Mashed Boniatos beside the pork, and serve.

Yield: 20 servings