- 1 pound pork tenderloin
- 1/4 cup Molten Golden South Carolina Hot Pepper Sauce
- 2 1/2 tablespoons Heavenly Jalapeno Honey
- 1/2 teaspoon Kosher or sea salt
- 1/4 teaspoon black pepper
- fresh rosemary sprigs (optional)
- Place pork in resealable food storage bag. Combine Molten Golden South Carolina Hot Pepper Sauce, Heavenly Jalapeno Honey, salt and pepper in small bowl; add to bag with pork. Seal bag and turn several times to coat pork. Marinate in refrigerator 2 to 4 hours.
- Bring pork to room temperature while preheating grill. Sprinkle with additional salt and pepper. Grill pork over medium-high heat 18 to 20 minutes, turning occasionally, until thermometer inserted into thickest part of tenderloin registers 145°F. Let stand 10 minutes before slicing. Garnish with rosemary.
