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Frank's® RedHot®



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Servings: 24


  • 48 each Pork loin slices (4 oz. each)
  • 1 1/2 cups Olive oil
  • 1 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup Lime juice
  • 3 tbsp. Cumin, ground
  • 6 each Rosemary sprigs (long)
  • as needed Peanut oil
  • 3 each Shallots, minced
  • 2 qt. Chicken broth
  • 3/4 cup Tomato paste
  • 3/4 cup FRENCH'S® Dijon Mustard
  • 3 each Bay leaves
  • as needed Heavy cream


  • 1. Lightly flatten pork slices with a meat mallet. Season with salt and pepper. Place in hotel pan.
  • 3. Sauté cutlets in hot oil in heavy bottom pan until lightly browned on both sides. Remove from pan and keep warm.
  • 4. Heat additional oil; sauté shallots 1 to 2 minutes. Whisk in broth, tomato paste, mustard and bay leaves. Reduce over high heat until proper consistency. Remove bay eaves. Finish with cream; adjust seasonings.
  • 5. Finish pork in 350°F convection oven until internal temperature is 160°F. Serve 2 pork medallions with 2 ounces sauce.
  • 2. Combine oil, Frank's RedHot Sauce, lime juice and cumin. Pour over pork; turn to coat. Place rosemary sprigs on top. Cover and marinate in refrigerator several hours.