Honey Sriracha Pork Tenderloin
Honey Sriracha Pork Tenderloin is seared for a flavorful crust, then roasted to juicy perfection with a sweet and spicy glaze.
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
If you are using a skillet for the stovetop portion and a roasting pan for the oven portion, skip deglazing the pan in step 7. You can transfer the pork directly to the roasting pan during step 7.
Nutrition
Calories: 310kcalCarbohydrates: 28gProtein: 26gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 74mgSodium: 1334mgPotassium: 573mgFiber: 1gSugar: 24gVitamin A: 138IUVitamin C: 5mgCalcium: 19mgIron: 2mg
Nutrition information is an estimate for one serving.