Description
This juicy and tender pork tenderloin roast features a flavorful blend of herbs and spices, seared to perfection on the stovetop and finished in the oven with a sweet and spicy glaze. The aromatic garlic, honey, and Sriracha sauce create a delicious balance of heat and sweetness, making it a perfect main dish for any occasion.
Ingredients
Scale
Pork Tenderloin
- 2 pork tenderloins
- 2 tablespoons olive oil, divided
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and fresh ground pepper, to taste
Glaze
- 4 cloves garlic, minced
- 1/4 cup honey (omit if keto)
- 1 tablespoon Sriracha (or any hot sauce you like)
- 3 tablespoons low-sodium soy sauce (or coconut aminos for paleo)
- 1 tablespoon Dijon mustard
Instructions
- Prepare the oven and pork: Preheat your oven to 375˚F (190ºC). Line a baking dish with aluminum foil or parchment paper and set it aside. Pat dry the pork tenderloins with paper towels to ensure proper searing.
- Apply spice rub: In a small mixing bowl, combine sweet paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, and freshly ground pepper. Thoroughly rub this spice mixture all over the pork tenderloins to coat evenly.
- Sear the pork: Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the pork tenderloins on all sides until browned, which should take about 3 to 5 minutes per side. This step locks in the juices and develops flavor. Once seared, transfer the pork tenderloins to the prepared baking dish.
- Make and apply glaze: In a bowl, whisk together minced garlic, honey, low-sodium soy sauce, Dijon mustard, Sriracha, and the remaining 1 tablespoon olive oil until well combined. Brush this glaze generously over the pork tenderloins, reserving some for serving.
- Roast the pork: Place the baking dish with the glazed pork tenderloins into the preheated oven. Roast for 15 minutes until the pork reaches an internal temperature of 145˚F (63˚C) and is juicy and tender. Remove from the oven and let it rest for a few minutes before slicing and serving with the reserved glaze.
Notes
- To keep this recipe keto-friendly, omit the honey from the glaze.
- For a paleo alternative, use coconut aminos instead of soy sauce.
- Allow the pork to rest after roasting to lock in juices and enhance tenderness.
- Use a meat thermometer to ensure pork is cooked to the safe internal temperature of 145˚F (63˚C).
- Searing the pork before roasting helps develop a rich, caramelized crust.
Nutrition
- Serving Size: 1/6 of recipe (approx. 4 oz pork tenderloin with glaze)
- Calories: 280
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 75 mg
