Ingredients Weight Measure
Boneless pork loin 1 ea.
Red bell peppers, medium dice 3 ea.
Green bell peppers, medium dice 3 ea.
Yellow bell peppers, medium dice 3 ea.
Jalapeño peppers, small dice 2 ea.
Apple cider 64 oz.
TABASCO® brand Original Red Sauce 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 2 Tbsp.
Cayenne pepper 1 tsp.


  1. Season pork loin with salt, pepper and garlic. Sear in hot skillet. Finish in oven.
  2. Combine remaining ingredients in a saucepan and bring to a boil to make pepper chutney. Thicken with cornstarch slurry. Deglaze pork pan with pepper chutney.
  3. Slice meat and serve with 4 oz. sauce and garnish with steamed Brussels sprouts, whipped golden potatoes and whipped sweet tomatoes that have been piped with a pastry bag.

Yield: 12 servings