Wet Rub

Ingredients Weight Measure
Yellow Scotch Bonnet peppers 6 ea.
TABASCO® brand Original Red Sauce 6 ea.
Allspice, whole 5 Tbsp.
Cloves, whole 10 ea.
Bay leaf 3 ea.
Garlic 2 bulbs
Thyme, fresh, finely chopped 1/3 cup
Kosher salt 1/2 cup (to taste)
Black pepper, fresh, finely ground 3 Tbsp. (to taste)
Pork tenderloin in 6-oz. medallions 12 ea.
Vegetable oil 3 Tbsp. (as needed)

Red Wine Reduction

Ingredients Weight Measure
Red wine (Merlot of good quality) 1-1/2 qts.
Thyme stems 15 ea.
Allspice, crushed 4 ea.
Vegetable oil 3 Tbsp.
Spanish onions, large dice 6 ea.
Carrots, peeled, large dice 3 ea.
Celery, washed, large dice 4 ea.
Tomato paste 1 Tbsp.
Brown veal stock (see recipe below) 3 qts.
Kosher salt 2-1/2 tsp. (to taste)
Black pepper, freshly cracked 3/4 tsp. (to taste)
Butter, cubed 2 oz.

Spinach with Cherry Tomatoes

Ingredients Weight Measure
Butter 3 oz.
Shallots, finely diced 3/4 cup
Callaloo or fresh spinach, washed and stemmed 3 lbs.
Salt 1/4 cup (to taste)
Black pepper, freshly cracked 3/4 Tbsp. (to taste)
Cherry tomatoes, washed and quartered 1 pt.

Fried Plantains

Ingredients Weight Measure
Green plantains 6 ea.
Frying oil 1 qt.
Salt 1/3 cup (to taste)
Black pepper, freshly cracked 1 Tbsp. (to taste)


Ingredients Weight Measure
Yellow Scotch Bonnet peppers 6 ea.
Green Scotch Bonnet peppers 18 ea.
Thyme sprigs, 1-1/2" in length 12 ea.
Mango, just ripe, sliced 3 ea.

Brown Veal Stock

Ingredients Weight Measure
Veal bones, browned 6 lbs.
Vegetable oil 3 Tbsp.
Mirepoix, browned 12 oz.
Tomato paste, browned with mirepoix 3 oz.
Water 4-1/2 qts.
Bay leaf 2 ea.
Garlic cloves 1 ea.
Parsley stems 8 ea.
Thyme stems 3 ea.
Black peppercorns, crushed 1/2 oz.
Kosher salt 1/4 cup


  1. To make the Wet Rub, cut the Scotch Bonnet peppers in half and combine with the TABASCO® Sauce. Place in a medium-sized saucepan and reduce the TABASCO® Sauce to 1/4 cup. Reserve. Place the allspice, cloves and bay leaves in a spice grinder and grind very fine. Mince the garlic finely and combine with the thyme, ground spices and the TABASCO® Sauce reduction (remove the Scotch Bonnets). Season the medallions well with salt and pepper and apply rub liberally (use a smaller amount if less heat is desired). Heat a sauté pan with some oil until almost smoking. Quickly sear all sides of the medallions and finish in the oven. Remove when 155°F internal temperature is reached and reserve.
  2. For Red Wine Reduction, pour the red wine into a saucepan with the thyme stems and allspice. Reduce the wine to 3/4 cup and reserve. Heat a sauté pan with some oil and brown the onions. When just brown, add the carrots and continue to brown. Add the celery next and brown as well. Once the mirepoix has browned well, drain any excess fat and add the tomato paste. Allow this to cook until it just begins to brown; then add the veal stock and reduce. Be sure to skim the sauce regularly. Once the stock has reduced to 1 qt., strain through a chinois and combine with the red wine; continue to reduce until 3/4 qt. remains. Season to taste and reserve; keep warm.
  3. To make the Spinach with Cherry Tomatoes, heat a sauté pan over medium heat. Add the butter and proceed to sweat the shallots. Add the spinach, season with salt and pepper, and then add the cherry tomatoes. Stir quickly and remove as soon as the spinach is just cooked. Do this in 3 batches so the spinach will cook evenly.
  4. To prepare the Fried Plantains, peel the plantains (blanch if necessary) and slice on the bias 1/8" thick. A mandoline could be used for this. Take 3 slices of the plantain and press them together at the base, creating a fan. Heat the oil to 325°F and fry the plantains until they are crisp and just beginning to brown. Season with salt and pepper and reserve in a warm, dry place.
  5. For the Garnishes, cut the Scotch Bonnet peppers in half and fry in the same oil as the plantains until they just begin to brown. Remove and dry on paper towels. Cut the mangoes into 1/4" slices, 1" in length, and set aside.
  6. To make the Brown Veal Stock, brown the veal bones in vegetable oil in a 500°F oven until a medium-brown. Remove the bones and brown the mirepoix in the same fat over a medium-high heat. Drain the excess fat and add the tomato paste. Brown the tomato paste and remove with the mirepoix. Place the bones and the mirepoix in a large stock pot and cover with water. Strain through a cheesecloth-lined chinois or china cap and cool in an ice bath immediately unless being used right away. Tie the aromatics in cheesecloth and reserve. Simmer the stock for 1 hour, skimming any scum that appears on the surface. Add the aromatics and the salt and continue simmering for 4 more hours. Continue to skim.
  7. For each serving, place 3 plantain fans on the plate toward the center, at 2, 6 and 10 o'clock. Place a portion of the callaloo or spinach in the center of the plate. Slice 1 medallion in half horizontally. Put the bottom half on top of the spinach and place 5 slices mango on top. Replace the top portion of the medallion on top of the mango. Finish the red wine reduction with the butter (do not whisk it in; let it melt) and spoon over the top of the tenderloin. Garnish the top with half of a yellow Scotch Bonnet pepper and the thyme sprig. Garnish the plate with 3 green Scotch Bonnet pepper halves and serve.

Yield: 12 servings