Sweet and Fiery Pork Tenderloin
Elevate your weeknight dinner game with this Sweet and Fiery Pork Tenderloin recipe that perfectly balances smoky spice with a touch of sticky sweetness. Succulent pork tenderloins are coated in a bold rub of smoked paprika, garlic powder, and black pepper, then seared to golden perfection before being brushed with a mouthwatering glaze made from honey, soy sauce, sriracha, and apple cider vinegar. Roasted to tender, juicy perfection in just 25 minutes, this dish is not only quick and easy but also irresistibly flavorful. Finished with a sprinkle of fresh parsley for a bright pop of color, this sweet and spicy pork tenderloin is ideal for both casual family dinners and impressive dinner parties. Serve with roasted vegetables or fluffy mashed potatoes to round out the meal. Perfect for those seeking bold flavors, easy preparation, and a crowd-pleasing main course, this pork tenderloin recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 2 lbs pork tenderloin
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup honey
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp apple cider vinegar
- 2 cloves minced garlic
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
Trim any excess fat or silver skin from the pork tenderloins and pat them dry with paper towels.
In a small bowl, mix smoked paprika, garlic powder, salt, and black pepper. Rub this spice mixture all over the pork tenderloins.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloins for 2-3 minutes per side until golden brown all over.
While the pork is searing, prepare the glaze by whisking together honey, soy sauce, sriracha, apple cider vinegar, and minced garlic in a small bowl.
Once the pork is seared, brush the glaze generously over the tenderloins.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the tenderloin reaches 145°F (63°C) when checked with a meat thermometer.
Remove the pork from the oven and let it rest for 5 minutes. This allows the juices to redistribute and keeps the meat tender.
Slice the pork into medallions and arrange on a serving platter. Spoon any remaining glaze from the skillet over the slices.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 7130 mg | 310% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 52.3 g | ||
| Protein | 227.7 g | 455% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 90 mg | 7% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4524 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
