Hacienda Maize Pork Marinade: World Champion, World Hot Sauce Awards 2015

Hacienda Maize Pork Marinade: World Champion, World Hot Sauce Awards 2015

Two pork tenderloins, approx. 12 oz. each, trimmedPork n Peaches
2 T canola oil
1 medium orange, zested and juiced
1/3 c. low sodium soy sauce
1/2 c. Hacienda Maize Jalapeño Diablo Jammin’ Jelly

Gently heat then whisk Jammin’ Jelly until smooth.
Cool to room temperature, then add orange zest and juice and soy sauce to Jammin’ Jelly.
Place tenderloins (patted dry) into re-sealable plastic bag and add the marinade. Seal.
Marinate in the refrigerator 2+ hours or overnight.
Grill or broil at medium to desired doneness. (Test for 145F.)
Serve with Jammin’ Jelly on the side.

Options:

Use any Jammin’ Jelly variety.
Add 1 clove smashed garlic and 1 tsp grated ginger to the marinade.

! Savor !

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