This pork tenderloin recipe is inspired by sweet and sour pork. Pork tenderloin is great because it cooks fairly quickly but it can also dry out if you're not careful.
Honey Sriracha Pork Tenderloin Recipe Tips
Make sure you buy pork tenderloin and not pork loin. While the names of both cuts are similar, they are not the same and do not cook the same. Pork tenderloin is a smaller and thinner cut. It's best cooked at high heat, like in this recipe, kind of similar to cooking a filet. Pork loin is better cooked at a lower temperature over a longer time.
Prepare the pork by trimming the fat and removing the silver skin. See How to Trim Pork Tenderloin and Prepare It For Cooking at Cook the Story if you need more information about that process.
Using an oven-proof skillet will allow you to start the pork on the stove and finish it in the oven. If you're not sure if your skillet is oven-proof or if you do not have one, you can transfer the pork to a roasting pan when it's time to put it in the oven. I usually use an enameled cast iron (Le Creuset) braiser or a high-walled Calphalon skillet for this recipe.
I use avocado oil often because it has a higher smoke point than many other oils. Olive oil would also be fine.
Use a meat thermometer to monitor the temperature of the pork to make sure it doesn't end up overcooked.
Resting the meat before slicing is essential to the meat remaining juicy - do not skip this step.
What to Serve With Honey Sriracha Pork Tenderloin
This goes great with rice or potatoes and a green veggie. The simplest option is rice and green beans. I like using this Rice Select blend with Texmati, brown, wild, and red rice but any kind of rice would be a good choice. For potatoes, a roasted potato like Parmesan and Chive Roasted Baby Potatoes or a simple roasted potato with garlic pairs well. For green veggies, consider Roasted Green Beans (House of Nash Eats), Roasted Asparagus, or Parmesan and Garlic Crispy Roasted Brussels Sprouts.
Recipe Variation - Grill It
This recipe was originally for the grill, but I found myself grilling less this past summer because it stayed so hot for so long. This recipe also needed some new photos, and I've found I can write better instructions for non-grilling recipes. Head over to Hey Grill, Hey if you want some great grilling recipes! If you want to grill this, though, prepare the dry rub. Cook for about 2 minutes per side on direct medium to high heat. Transfer to foil, baste with sauce, and cook for about 12-15 minutes on indirect heat or until a meat thermometer registers 145 degrees. Baste with the sauce about 2-3 times during cooking. Remove from the grill and let rest for 10 minutes before slicing.
Honey Sriracha Pork Tenderloin
Equipment
- Oven-proof skillet (can also use a skillet plus a roasting pan)
- Basting brush recommended
Ingredients
- 1 to 2 lbs pork tenderloin
- 2 tablespoon avocado oil or olive oil
- 1 cup chicken or vegetable stock divided
Dry Rub
- ½ teaspoon kosher salt use ¼ teaspoon if substituting table salt
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
Honey Sriracha Sauce
- ¼ cup low sodium soy sauce
- 2 teaspoon garlic powder
- ⅓ cup honey
- 2 tablespoon Sriracha
Instructions
- Preheat oven to 375℉ for convection or 400℉ for conventional.
- Prepare the pork by removing the silver skin and trimming the fat.1 to 2 lbs pork tenderloin
- Combine all ingredients for the dry rub and rub on all sides of the pork.½ tsp kosher salt, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp ground ginger
- Whisk together all ingredients for the sauce and set aside.¼ cup low sodium soy sauce, 2 tsp garlic powder, ⅓ cup honey, 2 tbsp Sriracha
- Heat a large oven-proof skillet with 2 tablespoons avocado oil or olive oil on the stove over medium-high heat.2 tbsp avocado oil
- Sear the pork for 2 minutes per side.
- Once all sides of the pork are cooked, remove the pork and set it aside. Deglaze the pan with ½ cup of chicken or vegetable stock (add stock to the pan and use a wooden spoon to scrape the browned bits from the pan while the liquid reduces). *See note if you are using separate skillets and a roasting pan instead of an oven-proof skillet.1 cup chicken or vegetable stock
- Turn off heat. Return the pork to the pan. Add another ½ cup stock to the pan to keep the sauce from burning if it runs off of the pork.
- Pour about ⅓ of the sauce over the pork and spread with a basting bush. Do not place the used brush back into your sauce.
- Transfer the pork to the oven. Cook for about 8 minutes. Remove from the oven, pour another ⅓ of the sauce over the pork.
- Return the pork to the oven and cook for another 8 to 12 minutes or until the internal temperature reaches 145℉.
- Transfer the pork to a cutting board and allow to rest for 10 minutes. Slice the pork and brush the remaining sauce over the pork.
Notes
Nutrition
Nutrition information is an estimate for one serving.
