- 2 tbsp Cholula® Green Pepper Hot Sauce
- 1/2 cup orange juice
- 1 tbsp chili powder
- 1/2 tsp ground cayenne pepper
- 1 lb pork tenderloin
- 1 tsp butter
Trim the pork tenderloin of any excess fat and silver skin.
Combine Cholula® Green Pepper sauce, orange juice, chili powder, cayenne pepper in a small bowl. Pour half into a gallon sealable bag add pork and marinate, refrigerated 3 hours to overnight.
In a small saucepan over medium-high heat, reduce marinade by half and swirl in butter. Keep warm.
Set grill to medium-high heat.
Remove the pork from the marinade and allow to sit at room temperature. Place pork on center of grate and grill until it reaches an internal temperature of 145°F. Turn every 1 1/2 - 2 minutes. Remove pork from grill, rest and slice thinly. Pour warm glaze over pork to finish and serve.