Jalapeño-Spiked Pickled Onions

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Red wine vinegar 1-1/2 cups
Sugar 1/2 cup
Salt 1 tsp.
Black peppercorns 1 tsp.
Red onions, peeled, thinly sliced

Sun-Kissed Apricot Barbecue Sauce

Ingredients Weight Measure
Sun-dried apricots or dried Turkish apricots 1 cup
Water, hot 1-1/2 cups
Olive oil 2 Tbsp.
White onion, diced 1/4 ea.
Garlic, minced 6 cloves
Bourbon or whiskey 3 Tbsp.
Brown sugar 3 Tbsp.
Ketchup 2 cups
Cider vinegar 1/2 cup
Orange juice 1/4 cup
Salt 1 tsp.
Black pepper 1 tsp.

Sugar n' Spice Rub

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 1/4 cup
Brown sugar 6 oz.
Salt 2 Tbsp.
Black pepper 1 Tbsp.
Cumin 4 Tbsp.
Paprika 6 Tbsp.
Garlic powder 2 Tbsp.

Pork Tenderloins

Ingredients Weight Measure
Pork tenderloins, trimmed, 12-14 oz. avg. 6 ea.
Olive oil 3 oz.
Cilantro sprigs, for garnish (optional) as needed


  1. Start by preparing the Jalapeño-Spiked Pickled Onions. In a heavy-bottomed saucepot, heat the TABASCO® Green Jalapeño Pepper Sauce, red wine vinegar, sugar, salt and peppercorns to a boil. Add onions and remove the pot from the heat, allowing the onions to cool completely. Transfer onions into a container; refrigerate until service.
  2. While the onions chill, prepare the Sun-Kissed Apricot Barbecue Sauce. Place the dried apricots in a stainless steel bowl with 1-1/2 cups of hot water, cover and reserve to the side. Place olive oil in a heavy-bottomed saucepot. Add onions and garlic; sauté until onions are clear and translucent. Add bourbon and reduce to half. Add brown sugar, ketchup, vinegar, orange juice, salt and pepper; whisk thoroughly. In a food processor, puree apricots with the water until smooth. Whisk pureed apricots into the barbecue sauce and bring to a boil. Reduce to a simmer for 10 minutes; cover. Reheat at service.
  3. Preheat outdoor grill or indoor grill pan to medium-high heat. When hot, spray grates with nonstick spray or oil.
  4. To prepare the Sugar n' Spice Rub, combine the TABASCO® Original Red Sauce, brown sugar, salt, pepper, cumin, paprika and garlic powder in a stainless steel mixing bowl; mix well. Rub pork tenderloins down with oil and coat pork with spice rub mixture. Place pork on the grill, turning frequently for 15-20 minutes, or until an instant-read thermometer inserted into the thickest end of the tenderloin reads 155°F. Transfer pork onto a platter and allow pork to rest for 5-10 minutes before serving.
  5. To serve, ladle 2-3 oz. of barbecue sauce onto each plate. Slice pork tenderlion on a bias into 1/4"-thick slices; place slices onto sauce. Top the pork tenderloin with pickled red onion. Garnish with cilantro sprigs, optional. One pork tenderloin makes 2 entrée servings.

Yield: 12 servings