Ingredients Weight Measure

Sauce and Pork Loins

Ingredients Weight Measure
Guava paste 2 pts.
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Mango puree 1 pt.
Ginger, peeled, grated 3 Tbsp.
Dark rum 1/2 cup
Dark brown sugar 2 Tbsp.
Cilantro, chopped 4 Tbsp.
Salt and pepper to taste
Pork loin, bone in, 10-oz. portions 12 ea.


Ingredients Weight Measure
Whole milk 15 cups
Salt and white pepper to taste
Polenta 4-1/2 cups
Red bell pepper, small dice 1 cup
Plantain, ripe, small dice 2 cups
Scallions, chopped 1 cup


Ingredients Weight Measure
Jalapeños 12 ea.
Chorizo, freshly ground 1/2 lb.
Calabasa 1/4 lb.
Eggs, whisked 2 ea.
Sourdough breadcrumbs 1/2 cup
Cumin, toasted, ground 1 tsp.
Salt and pepper to taste


Ingredients Weight Measure
Mangoes, peeled, julienne 4 ea.
Cucumbers, peeled, seeded, 1/8" bias 3 ea.
Red bell pepper, seeded, julienne 1 ea.
Red onion, small, peeled, julienne 1 ea.
Mint, chopped 4 Tbsp.
Honey 1 Tbsp.
Limes, juice of 2 ea.
Salt and pepper to taste

Jalapeño TABASCO® Oil

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 1 oz.
Cilantro, blanched, squeezed 1 Tbsp.
Canola oil 1 cup

Blood Orange Reduction

Ingredients Weight Measure
Blood orange juice 2 cups
Sugar 1 Tbsp.


  1. For the Sauce, in a blender, puree guava paste, TABASCO® Chipotle Pepper Sauce, mango puree and ginger. Place rum and sugar in saucepan, and light with candle lighter; cook until alcohol has burned off. Add puree and simmer for 30 minutes. Add cilantro and season to taste.
  2. For Pork Loins, season pork with salt and pepper; grill mark each side. Paint on sauce while pork is still on grill. Place pork on half sheet tray and finish cooking in a 450°F oven, basting with sauce and turning twice while cooking. Cook to an internal temperature of 150°F.
  3. For the Polenta, place milk in saucepan and season with salt and white pepper. Bring to a boil, reduce heat to high simmer and whisk in polenta. Add red peppers, plantains and scallions. Stir for an additonal 5 minutes. Spread over half sheet tray and bake at 350°F for 30 minutes. Chill and allow to set. With ring cutter, cut 24 1-1/2-oz. half-moons. On oiled grill, grill mark; and then place on sheet tray. Warm in 375°F oven for 10 minutes.
  4. For the Chiles, roast jalapeños for 8-10 minutes at 500°F; allow to cool. Remove skin with paring knife, cut slit lengthwise in pepper and remove seeds. In large sauté pan, brown chorizo and drain off excess grease. Peel, small dice and blanch calabasa. In a mixing bowl, mix chorizo, calabasa, eggs, breadcrumbs, cumin, salt and pepper. Stuff mixture into chiles and roast in 350°F oven for 8 minutes.
  5. For the Salsa, combine mangoes, cucumbers, red bell peppers, onions, mint, honey and lime juice; toss together. Season with salt and pepper.
  6. For Jalapeño TABASCO® Oil, place TABASCO® Green Jalapeño Pepper Sauce and cilantro in blender and puree for 30 seconds. Slowly add oil. Reserve mixture in a squeeze bottle until service.
  7. For Blood Orange Reduction, place blood orange juice and sugar in a saucepan and simmer. Reduce mixture to 1/4 cup.
  8. To plate, place 1 half-moon of polenta in center of each plate and rest another on top. Spoon salsa on top of polenta. Rest pork against the polenta and lean the stuffed chile against the pork. Using squeeze bottle, drizzle oil on plate. Drizzle reduction on plate and serve.

Yield: 12 servings