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This Sweet and Spicy Sriracha Pork Tenderloin is juicy, flavorful, and perfect for dinner tonight! This easy meat recipe is always a crowd-pleaser in our house… and I’m sure you’ll love it, too!
Honey Sriracha Pork Loin Recipe
Hey, guess what? It’s Sunday! And you know what that means… right?
…
SUNDAY SUPPERS!
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
Ingredients
- (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
Instructions
- 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!
Is there something I could sub the sriracha with? Something that’s not spicy? I love the sauce but want to change it up ..pork tenderloins are currently half price at the grocery store
Hi! Can you marinate this overnight? Or do you think that would change the outcome?!
This sounds delicious and want to make it for a family dinner tonight. I have two 1 1/2 pound tenderloins, I will double the glaze, but wondering if I should increase the oven time?
Absolutely brilliant recipe. So wish we had got onto this earlier. Such a simple recipe but full of flavours that work so well together. We also make this purely as dipping sauce for crunchy roaat potatoes too. Love it! Thank you!!
OMG that was soooooo good! My gravy didn’t thicken up much either, so I added a bit of an arrowroot slurry which helped. It also added a nice sheen, as well! Thank you so much for writing this recipe…the marinade will be one of my “Go-To’s” for chicken, pork & fish (I can’t wait to try it on tilapia or cod…YUM!)
I made this last night for dinner and me and my husband loved it! I had a small pork tenderloin and followed your recipe and it came out perfect. It was moist and very flavorful. This is definitely a keeper!
I would like to make this, but I have a whole piece of tenderloin. The recipe sounds like your tenderloins were purchased pre-sliced. How thick should I cut mine?
Tried this tonight for dinner and it tasted delicious! It was really juicy and full of flavour! My sauce wouldn’t really thicken though. Maybe the type of syrup really helps the recipe along? I just used table syrup and not pure maple syrup. Either way, it was amazing and I would definitely make it again!