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!
Melissa says
Hi there,
I was wondering if you recommend having the pork marinating over night.
Olivia says
Recommendations for marinading this or cooking it in the crockpot?
Melanie says
I am excited to try this tonight. Fining it a 8 hour marinade and cooking it on the big Green egg. Should be fabulous!
Beth says
I have to ask what type of “season salt” you used? I love salt; I drench my popcorn, fries, etc with salt. But we found this to be very salty. I used Lawry’s Season Salt. At first I thought the 1 Tablespoon was a typo for either 1/2 Tablespoon or 1 teaspoon, but none of the other reviews mention this. so is it the brand I used??? Very curious. Otherwise, we absolutely loved this recipe and will be making it again. We’ll just be making some adjustments to suit us.
bakerbynature says
Hi Beth. I use a homemade season salt from our local health food store. The amount of salt can definitely be cut down, and I’ll add a note in the recipe about this for the future. I’m glad you enjoyed the recipe otherwise 🙂
Chris says
The ingredient list says season salt and pepper but its missing on the instruction list. Where does it go?
bakerbynature says
Hi Chris. Sorry for the confusion! You add the salt and pepper in with the remaining ingredients, right before adding the olive oil. I’ve edited the recipe to note 🙂
Rhonda says
amazing recipe!!! I didnt have whole garlic so used minced garlic. I am debating making the sauce ahead to use on other meats .. soooo good!
bakerbynature says
So happy you enjoyed it, Rhonda! I think the sauce would go great on other meats.
Kim says
This sounds amazing!!! I don’t have maple syrup on hand, do you think I could use honey or would that make it to sweet?
bakerbynature says
Hey Kim! I’ve never tried this with honey, but I have a feeling it would work great. If you try it, I’d love to hear how it turns out. Happy weekend 🙂
Chelsea Williams says
did you use juice from an orange or store bought orange juice?
Chelsea Williams says
also my glaze would not thicken! i want it to look like yours lol. did i do something wrong? I simmered it for even longer than on here and still nothing
bakerbynature says
Hi Chelsea. I’m not sure why your sauce wouldn’t thicken. I typically use store bought OJ, but fresh squeezed should work too. My trick to thickening up a difficult sauce is to add a pinch of cornstarch.
Barbara LaTendresse says
I almost missed adding the seasoning salt and pepper. Add it to the meat before the sauce, or blend it into the sauce? or?
Jena says
This sounds delicious! How do you think it would work with pork loin cooked in the crockpot? I was thinking on low for 7 hours?
bakerbynature says
Hi Jena. I’ve honestly never used a crock pot in my life (need to change that!) so I can’t give solid advice on cooking times. My best bet is a pork loin cooked in the liquid (you might want to make one and a half times the sauce) would cook nice and tender and result in a pulled pork situation after 7 hours of low cooking. Just a guess, of course. Please let me know if you try it1