Melinda's Creamy Style Sriracha, Wing Sauce and Condiment, 12 oz

<p><span style="color:#d63f45;font-size:21px;"><strong>Our philosophy is simple. Heat and flavor mean everything.</strong></span></p><p>In Melinda's Kitchen, Creamy Style Sriracha Pepper Wing Sauce is crafted to be a table sauce and a coating for all things buffalo. We blend red jalapeños, garlic, and pure cane sugar together to make the most irresistibly spicy and tangy sauce you've ever slathered on a chicken wing. Our innovative condiment sauces have a globally inspired approach to flavor. Melinda's sauce is more savory and satisfying than dry spices and we offer consumers this alternative for the foods they love. We call it the liquid spice rack.</p><p>&nbsp;</p>

Melinda's Creamy Style Sriracha Sauce, Wing Dipping Sauce and Condiment, 12 Ounce Bottle

• Globally Inspired Condiment Sauce
• 12 ounce squeeze bottle
• Great on fried or baked chicken wings, boneless chicken, and pizza
• Perfect compliment to mix into salads, wraps, sandwiches
• 71 servings per container

How to Make Habanero Mustard and Pomegranate Glazed Pork Tenderloin

Ingredients:

1 pork tenderloin

1/2 cup pomegranate seeds 1/4 cup reserved for garnish

1/2 cup filtered water

1 tbsp dijon mustard

1 1/2 tbsp Melinda's Amarillo Mustard Habanero Pepper Sauce

1 tbsp honey

1 tbsp apple cider vinegar

Pink Salt and Pepper to taste

1 tbsp balsamic vinegar of choice for the glaze

Directions:

1. In a high-speed blender, blend 1/2 Cup of pomegranate seeds and 1/2 Cup filtered water; strain juice into a mixing bowl, discarding the seeds.

2. To the same mixing bowl with the fresh pomegranate juice, add: Dijon mustard, Melinda's Amarillo Mustard Habanero Pepper Sauce, honey, and apple cider vinegar; whisk

3. Pat the pork tenderloin dry with paper towels; pink salt and pepper all sides

4. Place the tenderloin and in a gallon size zip lock bag, or a deep dish.

5. Pour the entire marinated mixture into the bag, or dish with the pork tenderloin; marinade overnight, or at least 4 hours.

6. Once marinated, set out on the counter for an hour to get to room temperature.

7. While oven preheats to 350, heat a cast iron skillet with high heat cooking oil such as avocado oil.

8. Sear each side of the pork tenderloin, about 2-3 mins. Each side; move to a roasting pan, bake until 140-160 degrees, about 35 mins. Depending on size of pork tenderloin.

9. While the pork is baking, make the glaze: pour remaining marinated into a pot and heat on medium low. Add a tablespoon of balsamic vinegar and whisking every few minutes. Let simmer until thickened. May add more honey & Mustard hot sauce to taste if needed.

10. Let pork rest for 5 minutes, slice and serve with Savory Habanero Mustard & Ghee Carrots and 1/4 cup of fresh reserved pomegranate seeds.

About Melinda's Foods

Our primary mission is to make flavorful heat using wholesome, simple  ingredients — Ingredients that you can see. 

Melinda's is the Original Habanero Pepper Sauce. Our distinct pepper sauces made their mark by being different. In the 80's, most hot sauces were vinegary and watery. They left a sour flavor on your food. Melinda's was thicker, hotter and better than the traditional style sauces.

Our unique recipe honors Habanero peppers by blending them deliciously with carrots, onions, garlic, a hint of lime and salt to craft the perfect balance of heat and flavor. Melinda's proved that a pepper sauce could taste good with or without food.

A lot of our fans say that Melinda's is so tasty that food is optional, pop in a straw and you're good to go! Melinda's comes in a variety of heat levels and varieties, read more to find out which heat level is right for you.