Three Pepper Glazed Pork Tenderloin



  • 1 pound pork tenderloin
  • 2 tablespoons Cholula® Green Pepper Hot Sauce
  • 1/2 cup orange juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon butter
  • 1
    Trim the pork tenderloin of any excess fat and silver skin.
  • 2
    Combine Cholula Green Pepper, 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.
  • 3
    In a small saucepan over medium-high heat, reduce remaining marinade by half and swirl in butter. Keep warm.
  • 4
    Set grill to medium-high heat.
  • 5
    Remove the pork from 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.