CARIBBEAN PORK TENDERLOIN McILHENNY

Ingredients Weight Measure
Mango puree 4 cups, divided
Passion fruit puree 4 cups, divided
Coconut-flavored rum 6 shots
Brown sugar 2 cups
Orange juice 4 cups, divided
Pineapple juice 4 cups, divided
TABASCO® brand Original Red Sauce 2-1/2 oz. + 8 shakes, divided
Jerk seasoning to taste
Olive oil as needed
Red pepper, julienne 1 ea.
Mango, peeled, diced 1/2 ea.
Passion fruit, seeded, peeled, diced 1/2 ea.
Pineapple, diced 1 cup
Strawberries, sliced 20 ea.
Parsley, washed, chopped fine 1 bunch
Pork tenderloins, 2 lbs. ea. 10 ea.

Method

  1. In a metal bowl, combine 2 cups each of the mango and passion fruit purees, rum, brown sugar, 2 cups orange juice, 2 cups pineapple juice, and 2-1/2 oz. TABASCO® Sauce; whisk well.
  2. Pour marinade over pork tenderloins, cover, and refrigerate for 48 hours.
  3. Remove pork from marinade and rinse off marinade. Rub jerk seasoning into pork, and drizzle with olive oil. Char-grill pork on all sides. Place pork in a 350°F oven to finish cooking.
  4. Rest the pork on a cutting board for 10 minutes. Slice at a 90° angle.
  5. In a sauce pan, add 2 cups each of the mango and passion fruit purees, 2 cups each of the pineapple and orange juices, red pepper, and 8 shakes of TABASCO® Sauce. Heat on low for 4 minutes, until flavors blend.
  6. In a bowl, combine the diced fruits; reserve for plating.
  7. To serve, fan 4 slices of pork in the center of the plate. Drizzle sauce around the pork. Heap the fruit on top of the pork tenderloin. Garnish with fresh strawberries and parsley.

Yield: 20 servings