Tropical Allegiance® Pork Platter
Tropical Allegiance® Pork Platter
Directions
- Trim any silver skin from the pork products.
- Combine the oil and jerk seasoning to form a paste. Coat the pork with the paste.
- Sear the pork and finish in an oven. (Cook ribs in advance)
- Press the brown sugar and bacon into the banana half and bake on an oiled sheet pan until candied.
- Cook the sweet potato slices in simmering water until tender. Glaze with hot honey.
- Grill the pineapple pieces
- Heat the plantains.
- Assemble everything on a platter and garnish with microgreens and orchids.
Ingredients
- 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
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
