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Frank's® RedHot®



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Servings: 24 serving


  • 1 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 3 tbsp. Coriander, ground
  • 3 tbsp. Onion powder
  • 3 tbsp. Garlic powder
  • 3 tbsp. Chili powder
  • 3 tbsp. Oregano leaves, dried
  • 1 1/2 tbsp. Cumin, ground
  • 2 tsp. Cinnamon, ground
  • 2 cups CATTLEMEN'S® Louisiana Hot & Spicy Barbecue Sauce
  • 1/2 cup Vegetable oil
  • 12 each Pork tenderloins
  • 12 cups Avocados, ripe, chopped
  • 1/2 gal. Milk
  • 1 1/2 qt. Sour cream
  • 1 cup Onion, chopped
  • 12 each Garlic cloves, minced
  • 1/2 cup Lime juice
  • 1/4 cup FRENCH'S® Classic Yellow® Mustard
  • 1/4 cup FRENCH'S® Classic Worcestershire Sauce
  • 1/4 cup Cilantro, fresh, chopped
  • 2 tbsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce


  • 2. Combine barbecue sauce and oil in bowl; whisk thoroughly.
  • 3. Lightly brush tenderloins with barbecue sauce and oil mixture. Coat each tenderloin with dry rub mixture, shaking off any excess rub. Grill tenderloins until internal temperature reaches 155°F. Slice and serve with chilled guacamole dressing on the side.
  • 1. to make the dry rub combine flour, cornstarch, coriander, onion, garlic and chili powders, oregano, cumin and cinnamon in bowl; set aside.
  • 4. To make the guacamole dressing combine avocados, milk, sour cream, onion, garlic, lime juice, mustard, Worcestershire sauce, cilantro and RedHot and process in batches in food processor until smooth. If necessary, adjust with additional milk to desired consistency. Season with salt and pepper to taste. Cover and chill to hold until serving.