Hey, guess what? It’s Sunday! And you know what that means… right?
I hope you’re hungry! Tonight we’re having sweet and spicy sriracha pork tenderloin. A recipe I created last weekend and am already dreaming about. I can’t wait to make it again and again!!! It’s definitely a new family favorite.
This supper is also a breeze to whip up! Gotta love that, right? The prep consists of making an easy but flavorful marinade, pouring it over the pork, and popping it in the oven to roast away. So stinkin’ simple! Also, your kitchen will be smelling like heaven. That’s a guarantee.
The marinade consists of sriracha, soy, maple syrup, and a splash of orange juice, and I highly recommend keeping the cast of characters as is. Each one adds depth and balance to the final product, and it’s just dreamy!
We ate this with salad, but I think rice would be great too! It also makes AMAZING sandwiches the next day if you’re lucky enough to have leftovers 😉 xoxo
Sunday Suppers: Sweet and Spicy Sriracha Pork Tenderloin
- (1) 2.5 lb pkg. of pork tenderloins
- 6 garlic cloves, thinly sliced
- 1/4 cup soy sauce
- 3 tablespoons sriracha sauce
- 1/4 cup maple syrup
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 3 tablespoons fresh orange juice
- 1 tablespoon seasoning salt
- 1 teaspoon fresh ground black pepper
- 1/4 cup olive oil
- Preheat oven to 350 (F).
- Remove tenderloins from package. Rinse them with cold water and pat dry. If you're uncomfortable rinsing the meat, just be sure to pat it dry.
- Spray a 9x13 pan with non-stick spray, then place the tenderloins in the pan.
- Using a paring knife, poke small holes in the tenderloins (on the top side only).
- Peel garlic cloves and slice them into very thin slivers. Place the garlic slivers into the cut pockets on the pork. Set aside.
- In a large measuring cup or in a medium-sized bowl, whisk together all of the remaining ingredients except for the olive oil. Slowly drizzle the olive oil in while mixing, whisking until completely combined.
- Pour the mixture over the tenderloins, coating all pieces well. Bake, uncovered, for 55 minutes, basting every 20 minutes or so.
- Once the pork is fully cooked, remove pan from the oven, transfer meat to a cutting board, and allow them to rest for at least 10 minutes before slicing.
- While the pork is resting, make a glaze from the leftover juices. Place all juice/marinade from the pan into a small sauté pan. Simmer over medium-high heat until slightly thickened; about 8 minutes.
- Spoon the pan sauce over the tenderloin, cut, and enjoy!
Serving Size 4-6
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.