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Cuban Pork with Fruit Salsa logo

Makes: 6 servings
Prep Time: 15 min
Cook Time: 35 min

Ingredients:

  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1/2 cup FRANK'S RedHot® Chile & Lime™ Hot Sauce
  • 1/2 cup orange juice
  • 2 Tbsp. grated orange zest
  • 1/4 cup finely chopped fresh cilantro
  • 2 Tbsp. chili powder
  • 1 tsp. oregano leaves
  • 2 pieces (2 lbs.) pork tenderloin
  • 1/2 cup sour cream
  • 1 Orange-Apple Salsa

Directions:

SAUTE garlic in hot oil. Stir in Frank's RedHot Sauce, orange juice and zest, cilantro, chili powder and oregano. Reserve 1/4 cup.

POUR remaining marinade over pork in resealable food storage bag. Refrigerate 1 to 3 hours. Mix 1/4 cup marinade with sour cream; set aside.

GRILL pork over medium-high direct heat for 30 min. until no longer pink in center.

SLICE pork, drizzle with spicy sour cream and serve with Orange-Apple Salsa.

1

Cuban Pork with Fruit Salsa logo

Makes: 6 servings
Prep Time: 15 min
Cook Time: 35 min

Ingredients:

  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1/2 cup FRANK'S RedHot® Chile & Lime™ Hot Sauce
  • 1/2 cup orange juice
  • 2 Tbsp. grated orange zest
  • 1/4 cup finely chopped fresh cilantro
  • 2 Tbsp. chili powder
  • 1 tsp. oregano leaves
  • 2 pieces (2 lbs.) pork tenderloin
  • 1/2 cup sour cream
  • 1 Orange-Apple Salsa

Directions:

SAUTE garlic in hot oil. Stir in Frank's RedHot Sauce, orange juice and zest, cilantro, chili powder and oregano. Reserve 1/4 cup.

POUR remaining marinade over pork in resealable food storage bag. Refrigerate 1 to 3 hours. Mix 1/4 cup marinade with sour cream; set aside.

GRILL pork over medium-high direct heat for 30 min. until no longer pink in center.

SLICE pork, drizzle with spicy sour cream and serve with Orange-Apple Salsa.

2

Cuban Pork with Fruit Salsa logo

Makes: 6 servings
Prep Time: 15 min
Cook Time: 35 min

Ingredients:

  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 1/2 cup FRANK'S RedHot® Chile & Lime™ Hot Sauce
  • 1/2 cup orange juice
  • 2 Tbsp. grated orange zest
  • 1/4 cup finely chopped fresh cilantro
  • 2 Tbsp. chili powder
  • 1 tsp. oregano leaves
  • 2 pieces (2 lbs.) pork tenderloin
  • 1/2 cup sour cream
  • 1 Orange-Apple Salsa

Directions:

SAUTE garlic in hot oil. Stir in Frank's RedHot Sauce, orange juice and zest, cilantro, chili powder and oregano. Reserve 1/4 cup.

POUR remaining marinade over pork in resealable food storage bag. Refrigerate 1 to 3 hours. Mix 1/4 cup marinade with sour cream; set aside.

GRILL pork over medium-high direct heat for 30 min. until no longer pink in center.

SLICE pork, drizzle with spicy sour cream and serve with Orange-Apple Salsa.

Copyright 2019 The French's Food Company LLC. All Rights Reserved. 3

Copyright 2019 The French's Food Company LLC. All Rights Reserved.

Print Sizes:

large 8.5 x 11"
medium 6 x 4"
small 5 x 3"
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