Directions
- Combine the coffee with the sugar and allspice.
- Rub the pork with the coffee mixture and allow to sit in the refrigerator for about two hours or overnight.
- Sear the pork over medium heat on all sides.
- Place the seared pork in a pre-heated 350 degree oven for about 8 minutes or until a temperature of 140 is achieved.
- Remove the pork from the oven and cover and allow to rest for 20 minutes before carving.
Ingredients
- 1 12 oz Allegiance® Pork. Tenderloin
- 1/2 cup Roasters Exchange® Coffee Rub
- 1 tbsp West Creek® Light Brown Sugar
- 1 tsp allspice
- salt and pepper, to taste
Banana Salsa
Directions
- Combine all ingredients and hold in a refrigerator until service
Ingredients
- 1 large Peak Fresh Produce® Banana(s), firm, slightly green, peeled and diced
- 1/4 cup Peak Fresh Produce® Pepper(s), Green Bell, diced
- 1/4 cup Peak Fresh Produce® Pepper(s), Red Bell, diced
- 1 tsp Peak Fresh Produce® Jalapeño Pepper(s), minced
- 1 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
- 3 tbsp Peak Fresh Produce® Onion(s), Red, small dice
- 1 tbsp lime, juice
- 1 tbsp West Creek® Sugar, Brown
- 1 tsp ginger, minced
Grilled Vegetables
Directions
- Toss the vegetables with the olive oil, thyme and pepper.
- Cook in a grill pan or on a griddle until barely tender.
- Season to taste
Ingredients
- 1 Peak Fresh Produce® Zucchini, sliced on the bias
- 1 Peak Fresh Produce® Yellow Squash, sliced on the bias
- Peak Fresh Produce® Onion(s), Green, cut in 1 in. lengths
- Peak Fresh Produce® Pepper(s), Red Bell, cut into thin strips
- 2 tbsp Roma® Oil, Olive, pure olive oil or pomice
- 1 tsp Peak Fresh Produce® Thyme, Fresh
- Magellan® Black Pepper, ground
- salt, to taste
Caribbean Slaw
Directions
- Combine the dressing ingredients in a blender or food processor and puree until smooth.
- Combine the dressing with the slaw ingredients and mix well.
Ingredients
- 1/2 cup West Creek Mayo
- 1/2 Peak Fresh Produce® Jalapeño Pepper(s), seeded and minced
- 1/4 cup pineapple juice
- 1 tsp Roland® Whole Grain Mustard
- 2 tbsp lime, juice
- 2 tbsp Pineapple vinegar
- 1 tsp Magellan® jerk seasoning
- 12 oz Peak Fresh Produce® Cabbage, shredded
- 1 Peak Fresh Produce® Mangos, ripe, peeled and diced
- 1/2 cup pineapple(s), fresh, cut into small dice
- 1/2 medium Peak Fresh Produce® Pepper(s), Bell, small dice
- 2 Peak Fresh Produce® Onion(s), Green, minced
Chef Lou Rice - Division Executive Chef, Performance Foodservice - Ozarks
