Description: Melinda's Kitchen Black Truffle Hot Sauce Indulge in the rich flavors of Melinda's Black Truffle Hot Sauce, crafted with Red Cayenne peppers, Parmesan cheese, authentic Black Truffles from Italy (Tuber Aestivum), and a hint of fine Colombian honey. This creamy sauce boasts a complex and aromatic profile that elevates any dish. Our innovative condiment offers a savory alternative to dry spices, ensuring that each flavor variety enhances your culinary creations. We like to call it your "liquid spice rack."Product DetailsType: Black Truffle Hot Sauce and CondimentSize: 12 oz squeeze bottleGlobal Inspiration: Ideal for adding flavor to french fries, wings, baked potatoes, eggs, and cream-based pastas.Servings: Approximately 71 servings per containerMustard and Pomegranate Glazed Pork Tenderloin Recipe Ingredients:1 pork tenderloin1/2 cup pomegranate seeds (reserve 1/4 cup for garnish)1/2 cup filtered water1 tbsp Dijon mustard1.5 tbsp Melinda's Amarillo Mustard Habanero Pepper Sauce1 tbsp honey1 tbsp apple cider vinegarPink salt and pepper to taste1 tbsp balsamic vinegar of your choice (for the glaze) Instructions:In a high-speed blender, blend the pomegranate seeds with the filtered water; strain the juice into a bowl, discarding the seeds.To the pomegranate juice, add Dijon mustard, Melinda's Amarillo Mustard Habanero Pepper Sauce, honey, and apple cider vinegar; whisk until combined.Pat the pork tenderloin dry and season all sides with pink salt and pepper.Place the tenderloin in a gallon-sized zip-lock bag or a deep dish.Pour the marinade over the pork and refrigerate for at least 4 hours or overnight.Before cooking, let the tenderloin sit at room temperature for 1 hour.Preheat your oven to 350°F. In a cast iron skillet, heat high-temperature cooking oil (like avocado oil) over medium-high heat.Sear each side of the tenderloin for about 2-3 minutes, then transfer to a roasting pan. Bake until the internal temperature reaches 140-160°F, approximately 35 minutes, depending on the size.While the pork bakes, prepare the glaze by pouring the remaining marinade into a pot. Heat on medium-low, adding a tablespoon of balsamic vinegar and whisking occasionally until thickened. Adjust flavor with additional honey or hot sauce as desired.Let the pork rest for 5 minutes, then slice and serve with savory Habanero mustard and ghee carrots, garnished with reserved pomegranate seeds.
Price: 7.25 USD
Location: Brooklyn, New York
End Time: 2024-10-29T19:57:41.000Z
Shipping Cost: 0 USD
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Item Specifics
All returns accepted: ReturnsNotAccepted
Brand: Branded
Food Aisle: Pantry
Allergens: see details
Product: Sauce
MPN: Does Not Apply
