INGREDIENTS:Barbecue Sauce ½ cup Hoisin sauce ½ cup plum sauce 1/8 cup white vinegar 1/8 cup Chinese rice vinegar 3 garlic cloves, finely chopped ½ tsp honey 1 Tbsp. dark soy sauce 1 Tbsp. dark sesame oil ½ Tbsp. Asian chili sauce 1 Tbsp. grated orange zest 24 oz. pork tenderloin, cut into 8, 3-oz. portions 12 oz. jicama ½ green apple ½ red apple 1 Tbsp. honey 1 Tbsp. cilantro, chopped 1 container Musselman’s Orange Mango Fruit n Sauce 1 Tbsp. olive oil Salt and pepper, as needed 1 red bell ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.