Description
This juicy and tender pork tenderloin roast is a flavorful and easy-to-make dish perfect for weeknight dinners or special occasions. The pork is seasoned with a fragrant blend of herbs and spices, seared to lock in juices, then roasted to perfection and glazed with a delicious honey-Sriracha mustard sauce for a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Scale
Pork and Seasoning
- 2 pork tenderloins
- 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
For Searing and Glaze
- 2 tablespoons olive oil, divided
- 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
- Preheat and Prepare: Preheat your oven to 375˚F (190ºC). Line a baking dish with aluminum foil or parchment paper and set aside. Pat dry the pork tenderloins thoroughly with paper towels to ensure even browning.
- Season the Pork: In a small mixing bowl, combine the paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Rub this spice blend evenly over all sides of the pork tenderloins, ensuring full coverage for maximum flavor.
- Sear the Pork: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, sear the pork tenderloins on all sides until they are nicely browned, about 3 to 5 minutes per side. This step helps lock in the juices and develops a rich crust. After searing, transfer the tenderloins to the prepared baking dish.
- Prepare and Apply Glaze: In a bowl, whisk together the minced garlic, honey, low-sodium soy sauce, Dijon mustard, Sriracha, and the remaining tablespoon of olive oil until smooth and well combined. Brush a generous layer of this glaze over the pork tenderloins, reserving some for serving alongside the finished dish.
- Roast the Pork: Place the baking dish in the preheated oven and roast the pork tenderloins for 15 minutes. Check for doneness ensuring the internal temperature reaches 145˚F (63ºC) for safety and optimal juiciness. Remove from the oven and let rest for a few minutes before slicing and serving with the reserved glaze.
Notes
- Make sure to thermometer-check the internal temperature of the pork to avoid overcooking and dryness.
- If following a keto diet, omit the honey and adjust sweetness with a low-carb sweetener if desired.
- For paleo diet substitution, replace soy sauce with coconut aminos.
- Resting the pork after roasting allows juices to redistribute, keeping the meat tender and juicy.
Nutrition
- Serving Size: 1/6 of recipe (~4 oz pork)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 70 mg
