Honey Garlic Glazed Baked Pork Tenderloin
Ingredients
- 2 pork tenderloins
- 2 tbsp. olive oil, divided
- 1 tsp. sweet paprika
- 1 tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. dried thyme
- ½ tsp. dried rosemary
- Salt and freshly ground pepper, to taste
- 4 cloves garlic, minced
- ¼ cup honey
- 1 tbsp. Sriracha, or any hot sauce
- 3 tbsp. low-sodium soy sauce
- 1 tbsp. Dijon mustard
Instructions
- Pre-heat oven to 375˚F.
- Line a baking dish with aluminum foil or parchment paper; set aside.
- Pat dry the pork tenderloins with paper towels.
- In a small mixing bowl, combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
- Rub this spice mix all over the pork tenderloins.
- In a skillet, heat 1 tablespoon olive oil, over medium heat, and sear the pork tenderloins until browned on all sides; about 3 to 5 minutes per side.
- Transfer the pork tenderloins to the prepared baking dish.
- In a bowl, combine garlic, honey, soy sauce, mustard, Sriracha and oil; whisk until well combined.
- Brush this mixture over the pork tenderloins; keep some of the mixture for serving. .
- Place in the pre-heated oven and roast the pork tenderloins for 15 minutes; remove them from the oven.
- Remove from the oven; tent a piece of foil over the pork tenderloins so the top doesn’t burn, but the inside continues to cook.
- Return to the oven and continue to cook for 15 more minutes, or, while using an instant ready thermometer, the internal temperature of the pork loin reaches 145˚F.
- Remove the baking dish from the oven and loosely cover the meat with foil; allow to rest for 10 minutes.
- Slice the roasted pork tenderloins and serve, garnished with rosemary, orange slices and the reserved glaze on the side.
Notes
The pork tenderloins can be rubbed 1 day ahead and kept covered in the refrigerator.
Do not overcook: Pork tenderloin is very lean meat; if overcooked, it can become dry.
Make sure to rest the meat before slicing so the juices re-flow in the meat and make it extra tender.
