Honey Sriracha Glazed Pork Tenderloin

Ingredients

• 1.5 lb Pork Tenderloin (trimmed, about 2 whole tenderloins)
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Dried Thyme
• 0.5 tsp Dried Rosemary
• to taste Salt
• to taste Black Pepper
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 0.25 cup Honey
• 1 tbsp Sriracha
• 3 tbsp Low Sodium Soy Sauce
• 1 tbsp Dijon Mustard
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Pat the pork dry

   Place the pork tenderloins on a sheet of plastic wrap and pat them dry on all sides with paper towels.

   Time: PT5M

2. Prepare the spice rub

   In a small bowl combine 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried thyme, ½ tsp dried rosemary, and a pinch of salt and pepper.

   Time: PT3M

3. Oil and season the pork

   Drizzle about 2 tbsp olive oil over the pork and rub it in with your hands. Generously sprinkle the spice rub over all sides, massaging it into the meat.

   Time: PT5M

4. Sear the pork

   Heat a large skillet over medium‑high heat. Add a little oil if needed and sear the pork on all sides, about 3‑5 minutes per side, until a golden crust forms.

   Time: PT16M

   Temperature: Medium‑high

5. Transfer to baking dish

   Line a baking (bacon) dish with aluminum foil and place the seared pork tenderloins inside.

   Time: PT2M

6. Make the glaze

   In another bowl whisk together ¼ cup honey, 1 tbsp sriracha, 3 tbsp low‑sodium soy sauce, and 1 tbsp Dijon mustard until smooth.

   Time: PT3M

7. Brush glaze onto pork

   Using a basting brush, coat the pork tenderloins evenly with the glaze. Reserve a small amount for serving if desired.

   Time: PT2M

8. First bake (smaller piece)

   Preheat the oven to 375°F. Place the dish in the oven and bake for 15 minutes.

   Time: PT15M

   Temperature: 375°F

9. Check temperature and finish baking

   Remove the dish, check internal temperature with a meat thermometer. Remove the smaller tenderloin (≈144°F) and return the larger one to the oven for another 15 minutes until it reaches 145°F.

   Time: PT15M

   Temperature: 375°F

10. Rest the meat

    Cover the pork loosely with foil and let rest for 10 minutes. This redistributes juices.

    Time: PT10M

11. Slice and serve

    Slice the pork across the grain, arrange on a plate, drizzle any remaining glaze, and garnish with chopped parsley.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

15g

Fat

15g

Fiber

1g