Sunday Suppers: Sweet and Spicy Sriracha Pork Tenderloin

• Meat

  • 1 2.5 lb pkg. Pork tenderloins

• Produce

  • 6 Garlic cloves
  • 1 tsp Lime, zest

• Condiments

  • 1 tbsp Lime juice
  • 1/4 cup Maple syrup
  • 1/4 cup Soy sauce
  • 3 tbsp Sriracha sauce

• Baking & Spices

  • 1 tsp Black pepper, fresh ground
  • 1 tbsp Seasoning salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Drinks

  • 3 tbsp Orange juice, fresh

Found on bakerbynature.com

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

Directions

• Preheat oven to 350 (F).
• Remove tenderloins from package. Rinse them with cold water and pat dry. If youre 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!

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