Ingredients Weight Measure
Spanish onion, pureed 1 cup
Garlic, minced 1/4 cup
TABASCO® brand Garlic Pepper Sauce 2 Tbsp.
Tamarind paste 1/2 cup
Light brown sugar 1 cup
Apple cider vinegar 2 Tbsp.
Kosher salt 1 tsp.
Pork loin, trimmed 8 lbs.


Ingredients Weight Measure
Guava paste 1/2 cup
Honey 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Chinese five-spice blend 1 tsp.
Kosher salt 1/2 tsp.

Apple-Banana Sauce

Ingredients Weight Measure
Pomace olive oil 1/2 cup
Spanish onion, small dice 1 cup
Banana, ripe, peeled, sliced 1 ea.
Granny Smith apples, cored, peeled, diced 2 ea.
TABASCO® brand Habanero Sauce 1 Tbsp.
Apple cider vinegar 1/2 Tbsp.
Molasses 1/2 cup
Unsalted butter, cut into pieces 1/4 cup


  1. For the Rub, in a large mixing bowl, combine all ingredients, except the pork loin. Place the pork loin in a shallow roasting or baking pan. Take the paste and rub it all over the pork loin. Reserve in refrigeration.
  2. For the Glaze, in a large mixing bowl, combine all ingredients and reserve.
  3. After 1-2 hours of marinating, take the pork and hot smoke it. Smoke until pork reaches an internal temperature of 130°F. Let pork rest 10-15 minutes; then glaze.
  4. For Apple-Banana Sauce, in a medium saucepan over medium heat, add olive oil and onions; cook for 5 minutes or until onions are soft. Add the bananas and apples; continue to cook for 5 minutes or until apples are lightly brown. Add TABASCO® Habanero Sauce, vinegar and molasses; stir well. Puree sauce.
  5. Return sauce to low heat and stir in butter pieces. Place glazed pork loin into a 450°F oven for 15 minutes. Remove and let rest for 5 minutes before slicing.
  6. To serve, slice pork and place sauce under the meat.

Yield: 18 servings