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

Ingredient Substitutions

• Instead of Pork Tenderloin: Pork loin roast
• Instead of Paprika: Smoked paprika
• Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
• Instead of Onion Powder: Finely minced onion (1 tsp)
• Instead of Dried Thyme: Fresh thyme (1 tsp, minced)
• Instead of Dried Rosemary: Fresh rosemary (1 tsp, minced)
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Honey: Maple syrup
• Instead of Sriracha: Chili garlic sauce
• Instead of Low Sodium Soy Sauce: Tamari (gluten‑free)
• Instead of Dijon Mustard: Whole grain mustard
• Instead of Fresh Parsley: Cilantro

Equipment Needed

• Plastic wrap
• Paper towels
• Small mixing bowl
• Whisk or spoon
• Large skillet or frying pan
• Tongs
• Baking dish (bacon dish)
• Aluminum foil
• Basting brush
• Meat thermometer
• Cutting board
• Sharp knife

Critical Steps — Do Not Skip

• Pat pork dry before seasoning
• Apply oil and rub evenly
• Sear all sides to lock in juices
• Use a meat thermometer to confirm internal temperature
• Rest the meat before slicing

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked paprika to the rub.
• If you like more heat, increase sriracha to 2 tbsp.
• Use a cast‑iron skillet for the best sear.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze sliced pork in a freezer‑safe bag for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The spice rub can be prepared up to 2 days ahead and stored in an airtight container.
• Glaze can be made ahead and kept refrigerated for up to 3 days.