Ingredients Weight Measure
Pork tenderloins, approximately 2-1/2 lbs. each, silver skin removed 4 ea.
Mango, fresh, pureed 1 ea.
Shallots, minced 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Garlic cloves, fresh 3 ea.
Cilantro, chopped 1/4 cup
Allspice 2 tsp.
Olive oil 1/2 cup
Sugar as needed

Habanero Mashed Sweet Potatoes

Ingredients Weight Measure
Sweet potatoes 5 lbs.
Olive oil as needed
Salt and pepper to taste
Butter 1 stick
Nutmeg 1/4 tsp.
Cinnamon 1/2 tsp.
TABASCO® brand Habanero Sauce 2 tsp.
Brown sugar 1/2 cup

Roasted Red Pepper Coulis

Ingredients Weight Measure
Red bell peppers, halved, seeded 2 ea.
Olive oil as needed
White wine 2 cups
Shallots, minced 1/2 cup
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Sherry vinegar 1 Tbsp.
Heavy cream 1 cup
Butter, cold, cubed 8 oz.
Mango puree, fresh 1/2 cup

Tropical Salsa

Ingredients Weight Measure
Mango, fresh, small dice 1 cup
Papaya, fresh, small dice 1 cup
Pineapple, fresh, small dice 1 cup
Red onion, small dice 1/2 cup
Green onion, thinly sliced 1/2 cup
Cilantro, chopped 2 Tbsp.
Jalapeño, seeded, minced 1/2 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 Tbsp.
Salt and pepper to taste
Lime, juice of 1 ea.
Olive oil 1/4 cup

Sweet Potato Hay

Ingredients Weight Measure
Sweet potatoes 1 lb.
Oil for frying
Salt and pepper to taste

Candied TABASCO® Pecans

Ingredients Weight Measure
Pecan pieces 2 cups
Sugar 1/4 cup
TABASCO® brand Original Red Sauce 8 dashes
Water 1 Tbsp.


  1. For the Pork, combine mango puree, shallots, TABASCO® Chipotle Sauce, garlic, cilantro, allspice and olive oil. Place pork in a non-reactive bowl or plastic bag with marinade and marinate for 2-6 hours in refrigerator.
  2. For the Habanero Mashed Sweet Potatoes, lightly brush potatoes with olive oil and season with salt and pepper. Roast potatoes for 50-60 minutes at 425°F; then let cool to the touch.
  3. Scrape out the flesh of the potatoes and place in a bowl. Add the butter, nutmeg, cinnamon, TABASCO® Habanero Sauce, brown sugar, and salt and pepper to taste; mix with a hand mixer. Adjust seasoning to taste and set aside on water bath until service.
  4. For the Roasted Red Pepper Coulis, lightly rub oil on peppers. Place on a cookie sheet and place in a 425°F oven for 20-25 minutes, until skin is blistered and dark. Remove from oven and place in a plastic bag to steam; remove skin and dice.
  5. In a sauté pan, add peppers, white wine, shallots, TABASCO® Garlic Sauce and sherry vinegar. Simmer until the liquid is dissolved. Remove from heat and puree in blender.
  6. Return pureed mixture to pan. Add heavy cream and reduce by half. Add butter, whisking continually. Add mango puree and hold in water bath until service.
  7. For the Tropical Salsa, combine all ingredients in a bowl and hold until service.
  8. For Sweet Potato Hay, using a mandoline or knife, finely julienne sweet potatoes. Deep-fry in oil until crispy and light brown. Season with salt and pepper. Set aside until service.
  9. For the Candied TABASCO® Pecans, combine all ingredients and place in a sauté pan over medium-high heat. Stir until sugar is dissolved. Continue to stir until sugar caramelizes and crystallizes on pecans. Remove to parchment and cool.
  10. To plate, grill tenderloin to 155°F internal temperature and let rest. Slice pork on a bias, about 1/4" thick slices. Sprinkle each slice with sugar, and using a torch, caramelize the sugar on top of each slice.
  11. Pipe the mashed potatoes at the top of each plate. Paint the plate with some of the coulis. Fan 5 slices of pork, slightly draped against the mashed potatoes. Spoon the salsa between each slice of pork and sprinkle with pecans. Place a small mound of sweet potato hay on top of the mashed potatoes and serve.

Yield: 12 servings