The Only Pork Tenderloin Recipe You’ll Need

Lay down plastic wrap on the workstation.

Pat the pork tenderloins dry on all sides with paper towels.

Make a spice rub by mixing 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 0.5 teaspoon dried thyme, 0.5 teaspoon dried rosemary, salt, and pepper in a bowl.

Drizzle olive oil over the pork tenderloins and rub it in with one hand.

Sprinkle the spice rub generously over the pork and massage it in, flipping the tenderloins to coat all sides.

Heat a large skillet or frying pan and sear the pork tenderloins for 3-5 minutes on each side until browned, ensuring to sear the top, bottom, and sides.

Place the seared pork tenderloins into a baking dish lined with aluminum foil.

Make a glaze by mixing 0.25 cup honey, 1 tablespoon sriracha, 3 tablespoons low sodium soy sauce, and 1 tablespoon Dijon mustard until combined.

Brush the glaze over the pork tenderloins, reserving some for garnishing later if desired.

Preheat the oven to 375 degrees Fahrenheit and bake the pork for 15 minutes.

Check the internal temperature of the pork; if it’s around 144 degrees, remove it from the oven and let it rest covered with tin foil.

If the larger tenderloin is at 125 degrees, return it to the oven for another 15 minutes.

After 15 minutes, check the larger tenderloin; when it reaches 145 degrees, remove it from the oven.

Add the smaller tenderloin back to the pan, cover with tin foil, and let both rest for 10 minutes before slicing.

Slice the pork tenderloins and serve on a plate, garnished with parsley.

Equipment Needed

Spice Level: