This recipe was submitted by Mandy Cain of Brookhaven, Ms.
1 tablespoon minced garlic
2 tablespoons olive oil
1/2 cup Frank's RedHot Chili'n Lime Hot Sauce
1/2 cup orange juice
2 tablespoons grated orange zest
1/4 cup minced fresh cilantro
2 tablespoons chili powder
1 teaspoon dried oregano
2 boneless pork tenderloins (2 lbs.)
1/2 cup sour cream
1. Sauté garlic in oil; cool. Slowly stir in Chili‘n Lime hot sauce, orange juice, zest, cilantro, chili powder and oregano. Reserve ¼ cup marinade.
2. Place pork into resealable plastic food storage bags. Pour remaining marinade over pork. Seal bags, marinate in refrigerator 1 to 3 hours. Combine remaining marinade with sour cream; set aside in refrigerator.
3. Grill pork over medium-high direct heat for 30 minutes or until center is no longer pink. Slice pork and drizzle with spicy sour cream.