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CHIPOTLE-CRUSTED PORK TENDERLOIN WITH PAPAYA-MANGO-JICAMA SALSA AND ROASTED GARLIC MASHED PLANTAIN BANANAS
yield: 16 servings
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Pork Tenderloin
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Cumin
|  |
| | 6 tsp. |
| | Chili powder, dark
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| | 3 tsp. |
| | Coriander
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| | 3 tsp. |
| | Curry powder
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| | 1-1/2 tsp. |
| | Pork tenderloins
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| | 8 ea. |
| | Chipotle peppers, canned, pureed
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| | 3 cups |
| | TABASCO® brand Chipotle Pepper Sauce
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| | 16 tsp. |
| | Olive oil
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| | as needed |
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Papaya-Mango-Jicama Salsa
| | Ingredients | | Weight | | Measure |
| | | | | | |
| | Papayas, ripe, small dice
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| | 4 cups |
| | Mangoes, ripe, small dice
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| | 4 cups |
| | Jicamas, small dice
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| | 2-2/3 cups |
| | Cilantro, chopped
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| | 1 cup |
| | Rice vinegar
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| | 3 Tbsp. |
| | Salt
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| | to taste |
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Roasted Garlic Mashed Plantain Bananas
| | Ingredients | | Weight | | Measure |
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| | Plantains, ripe, peeled
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| | 12 ea. |
| | Mace
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| | 1 tsp. |
| | Curry
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| | 1 tsp. |
| | Salt
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| | 1 tsp. |
| | Garlic, oven-roasted
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| | 2-3 cups |
| | Salt and pepper
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| | to taste |
| | Butter
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| | as needed |
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Method
| 1 | | To prepare the chipotle rub for the tenderloin, mix together the cumin, chili powder, coriander and curry powder; set aside. |
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| 2 | | Trim excess fat from pork tenderloins. Place pork in a large roasting pan. |
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| 3 | | Rub the spice mixture into each side of all eight tenderloins. Use approximately 1 Tbsp. chipotle pepper puree and 1 tsp. TABASCO® Chipotle Pepper Sauce on each side of the pork tenderloins; rub all over until the tenderloin is completely covered. |
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| 4 | | Lightly drizzle all sides of the pork with olive oil. |
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| 5 | | Roast at 425°F until desired doneness. Remove from oven; let sit for 5 minutes. |
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| 6 | | For the Papaya-Mango-Jicama Salsa, mix all ingredients together and hold at room temperature. |
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| 7 | | For the Roasted Garlic Mashed Plantains Bananas, cut plantains into pieces, place in pot and add spices. Cover with water, and cook until soft. Drain and whip. Add oven-roasted garlic, and salt and pepper to taste. Thin with a little butter to taste. Hold warm. |
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| 8 | | For each serving, slice half of a tenderloin on the bias. Serve in a large pasta bowl, on 3/4 cup Roasted Garlic Mashed Plantains. Fan the pork slices out and place a drop of TABASCO® Chipotle Pepper Sauce on each slice. Top the pork with 1/2 to 2/3 cup Papaya-Mango-Jicama Salsa. |
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