Tropical Allegiance® Pork Platter


  1. Trim any silver skin from the pork products.
  2. Combine the oil and jerk seasoning to form a paste. Coat the pork with the paste.
  3. Sear the pork and finish in an oven. (Cook ribs in advance)
  4. Press the brown sugar and bacon into the banana half and bake on an oiled sheet pan until candied.
  5. Cook the sweet potato slices in simmering water until tender. Glaze with hot honey.
  6. Grill the pineapple pieces
  7. Heat the plantains.
  8. Assemble everything on a platter and garnish with microgreens and orchids.


  • 1 Allegiance® Pork. Tenderloin, (3 slices per plate)
  • 1 rack Allegiance St Louis ribs, (1 rib per plate)
  • 1/2 cup Magellan® jerk seasoning
  • 2 tbsp Assoluti® Pomace Oil
  • 1/2 cup West Creek® BBQ Sauce, Jala-Mango
  • 1/2 Peak Fresh Produce® Banana(s)
  • 1 tbsp West Creek® Sugar, Brown
  • 1/2 slice Allegiance® Spicy Bacon, cooked and chopped
  • 1 Peak Fresh Produce® Potato(es), Sweet, (2 slices per plate)–peeled and sliced
  • 1 tbsp Mikes Hot Honey Sauce
  • 1/4 Peak Fresh Produce® pineapple
  • 3 pieces La Toca Plantains, baked
  • Cilantro Microgreens
  • orchid(s), edible