Cholula Glazed Pork Tenderloin



  • 1 Trim pork tenderloin of any excess fat and silver skin. Mix Green Pepper Hot Sauce, orange juice, chili powder, and cayenne pepper in a small bowl. Pour half into a large resealable plastic bag. Add pork, turning to coat. Refrigerate 3 hours or overnight.
  • 2 Cook remaining marinade in small saucepan on medium-high heat until reduced by about half. Swirl in butter. Keep warm.
  • 3 Heat grill on medium-high heat. Remove pork from marinade; discard any remaining marinade. Grill pork until desired doneness, turning frequently. Remove pork from grill, let rest and cut into thin slices. Pour warm glaze over pork to serve.