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Melinda’s Black Truffle Hot Sauce, Condiment and Sauce
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Our philosophy is simple. Heat and flavor mean everything.
In Melinda’s Kitchen, Black Truffle Hot Sauce is made with Red Cayenne peppers, Parmesan, Black Truffles from Italy (Tuber Aestivum), and a touch of fine Colombian honey. This combination produces a creamy sauce with the rich and complex flavor and fragrance of Black Truffles. Our innovative condiment sauces are more savory and satisfying than dry spices, and we guarantee our tasty flavor varieties will compliment any dish. We call it the liquid spice rack.
Discount per quantity
|24 - 71||$29.35|
|72 - 143||$28.75|
|144 - 287||$28.15|
|288 - 575||$26.96|
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Melinda’s Sauce, Black Truffle Hot Sauce and Condiment, 12 Ounce Bottle
- Globally Inspired Condiment Sauce
- 12 ounce squeeze bottle
- Great for french fries, wings, baked potatoes, and eggs
- Perfect for cream based pastas
- 71 servings per container
How to Make Mustard and Pomegranate Glazed Pork Tenderloin
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
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.
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