I have some hot sauce from 2024 still and I need to get rid of it as the 2026 batches have started. It isn’t too hot as the peppers that year were milder and it has mellowed more with time. It is a fermented sauce, not vinegar based. I did a quick search and didn’t find anything quick that says it is a bad idea. Is there any reason to not marinade a pork loin in this sauce? Should I restrict marinade time for any reason and if so roughly how long should be the maximum time allowed.
I would not just use hot sauce alone for a marinade. It might be too acidic. I would add either some honey or mirin to help balance the flavor.
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Pretty common thing to do when smoking meats, don’t think you will have a problem at all.
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No answer to your core question, but as a deputized disciple of the “Mr. Language Person” thread, I must advise that it’s marinate, not marinade 
Verb: marinate
Noun: marinade
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Not the first time I have been called out on improper word usage. Willing to bet it won’t be the last.
My high school Latin teacher once told me that I was illiterate in two languages.
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