Description
This Juicy and Tender Pork Tenderloin Roast recipe features perfectly seasoned pork tenderloins seared to golden brown and then roasted with a flavorful honey-Sriracha glaze. The combination of herbs and spices along with a sweet and spicy sauce creates a deliciously moist and tender pork roast that’s easy to prepare and perfect for a family dinner.
Ingredients
Scale
Meat
- 2 pork tenderloins
Seasoning
- 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
- 4 cloves garlic, minced
Sauce & Oils
- 2 tablespoons olive oil, divided
- 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 it aside. Pat dry the pork tenderloins using paper towels to remove any excess moisture.
- Season the Pork: In a small mixing bowl, combine the sweet paprika, garlic powder, onion powder, dried thyme, dried rosemary, salt, and fresh ground pepper. Rub this spice mixture evenly all over the pork tenderloins ensuring they are well coated.
- Sear the Tenderloins: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once hot, sear the pork tenderloins on all sides until they develop a nice brown crust, approximately 3 to 5 minutes per side. After searing, transfer the pork 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 1 tablespoon olive oil until the mixture is well combined. Brush this flavorful glaze generously over the pork tenderloins, reserving some for serving later.
- Roast the Pork: Place the baking dish in the preheated oven and roast the pork tenderloins for 15 minutes. Remove from the oven once done and let rest before slicing to allow juices to redistribute.
Notes
- To keep this recipe keto-friendly, omit the honey from the glaze.
- Use coconut aminos instead of soy sauce for a paleo-friendly variation.
- Allow the pork to rest about 5-10 minutes after roasting to ensure juiciness.
- Adjust the amount of Sriracha based on your preferred spice level.
Nutrition
- Serving Size: 1/6 of recipe (approximately 4 oz cooked pork)
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 90 mg
