Ingredients Weight Measure
Pork tenderloins 4 lbs.
Onions, chopped fine 8 oz.
Garlic cloves, chopped fine 5 ea.
TABASCO® brand Original Red Sauce 3 Tbsp.
Salt and pepper 2 Tbsp.
Oregano 1 tsp.
Adobo 2 tsp.
Lime juice 4 oz.
Olive oil 5 oz.


Ingredients Weight Measure
Heavy cream 5 oz.
Dijon mustard 2 oz.
Beer 8 oz.
TABASCO® brand Original Red Sauce 3 Tbsp.
Butter 2 Tbsp.
Salt and pepper to taste
Worcestershire sauce 2 Tbsp.


  1. Trim fat and membranes from tenderloins.
  2. Mix together the onions, garlic, TABASCO® Sauce, salt and pepper, oregano, adobo, lime juice and olive oil. Coat the meat with this mixture. Wrap and refrigerate overnight.
  3. Preheat oven to 400°F. Bake tenderloin for 20 minutes. Reduce heat to 350°F and bake until internal temperature reaches 160°F.
  4. For the Sauce, mix all ingredients together in a saucepan. Bring to a boil.
  5. To serve, slice the tenderloin across the grain into medallions. Pour the sauce over the meat.

Yield: 12 servings