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!
Lara says
This was absolutely delicious! I forgot to add the lime zest, but it didn’t matter. Will make again.
Jennifer says
Have you tried this on chicken?? Love the sound of the sauce but not a huge pork eater.
Katie says
It looks like you’ve added sesame seeds in the first picture but it isn’t on your ingredients list…. do they really add anything to the flavour? I’m about to try this out but alas no sesame seeds! Really looking forward to tasting the results. x
bakerbynature says
Hi Katie. You definitely don’t need the sesame seeds. I used them as a garnish, but if you don’t have any, the recipe will work fine as written 🙂
Victoria says
Can you use any kind of Pork Tenderloin? I’m not home, but trying to think what kind I bought. I know it’s not the long skinny loin (can you tell I’m not a cook, lol!!)
bakerbynature says
Hi Victoria. Any meat labeled pork tenderloin should do the job 😉 If you have any more questions I’m happy to help! xo
Pat says
I saw this on pinterest. Made it tonight and it was AMAZING!! Caught my husband using bread to clean the saucepan I reduced the sauce in 😀 It is going to be a regular at our house.
Laureen says
is there something else in the sauce, like cranberries or. Berries? Looks like there’s something in a measuring cup in your 3rd picture that isn’t listed in the ingredients. Sure sounds good! We love anything with siracha in it!
bakerbynature says
Hi Laureen. Nope! That’s just sriracha and lime you’re seeing 😉
Lisa says
Out of OJ so substituted Triple Sec from bar…In a hurry so turned on convection @350 …was done in 35 mins…AMAZING1111111
bakerbynature says
Hi Lisa. I loooove the idea of subbing in triple sec – so creative! Happy to hear this recipe was a hit 😉
Hayley @ The Domestic Rebel says
Whoa. I don’t even like pork loin but that … that is AMAZING. Life-changing even. Sweet and spicy sriracha glaze needs to happen on everything from this point forward.
bakerbynature says
Duuuude right?! Sriracha owns my <3
Consuelo - Honey & Figs says
Mmmm I love pork tenderloin, and it sounds extra yummy with that sauce ;–)
bakerbynature says
Thank you, Consuelo! xo
Matt says
That marinade is genius, absolutely love it!!
bakerbynature says
Thanks so much, Matt!!! If only pork tenderloin photographed prettier! Le sigh.