Ingredients Weight Measure
Pork tenderloin, cleaned and trimmed 6 lbs.
TABASCO® brand Chipotle Pepper Sauce 2 oz.
Canola oil, divided 3/4 cup
Kosher salt, divided 1 Tbsp.
Black pepper, ground, divided 1 Tbsp.
Garlic powder 1 Tbsp.
Chicken stock 6 cups
Fresh frozen mixed vegetables 1 lb.
Unsalted butter 4 Tbsp.
Curry-flavored couscous 2 lbs.
Garbanzo beans 1 lb.
Red peppers, small dice, some julienned for garnish 1 lb.
TABASCO® brand Green Jalapeño Pepper Sauce 2 oz.
White wine vinegar 1/4 cup
Water 1/4 cup
Spanish onion, minced 1 cup
Garlic cloves, minced 4 ea.
Parsley flat leaf, fresh, finely chopped 1 cup
Cilantro, fresh, finely chopped, 12 whole for garnish 1 cup
Granular sugar 1/2 Tbsp.


  1. Preheat oven to 350°F. Then season and rub cleaned pork tenderloins with TABASCO® Chipotle Pepper Sauce, 1/4 cup canola oil, 2 tsp. kosher salt, 2 tsp. black pepper and garlic powder.
  2. Lay the seasoned pork tenderloins on baking tray and place in a 350°F oven for 12-15 minutes or until the internal temperature reaches 140°F. When ready, let the pork rest at least 5-7 minutes before slicing.
  3. In a large saucepan, bring chicken stock to a boil. Then add fresh frozen vegetables. Bring back to boil and add unsalted butter and curry-flavored couscous. Stir; then cover. Remove from heat and let stand 5 minutes. Fluff with fork; then mix in garbanzo beans and diced red peppers. Season with salt and pepper, to taste.
  4. In a medium-sized bowl, mix together TABASCO® Green Jalapeño Pepper Sauce, white wine vinegar, water, 1/2 cup canola oil, minced onions, minced garlic, finely chopped parsley, finely chopped cilantro, granular sugar and salt and pepper, to taste. Mix well and reserve for plating.
  5. To plate the entrée, spoon about 2 oz. 7-vegetable couscous in the middle of each plate; then slice 6-8 oz. pork tenderloin and shingle across the top of the couscous. Spoon 1-1/2 oz. TABASCO® Green Chimichurri across the middle. Garnish with some julienned red peppers strips and fresh cilantro leaves. Enjoy!

Yield: 12 servings

Winner of the 2009 Hottest Chef Contest® - Professional Division