My husband and I just moved across town into a quaint home on the west side. We both made it a sincere goal to cook more, but it’s been so hard (and frustrating) with all of these boxes laying around. I finally decided to cook something exciting (which in our book translates to spicy). I searched on Pinterest for “sriracha pork loin” and scrolled through a few recipes.
I’m a sucker for a great photograph, and a bright photo of a delicious tenderloin coated in a bright red glaze caught my attention. It ended up being part of Baker by Nature’s blog, in the category of Sunday Suppers. Sunday Suppers focus on easy, family friendly recipes that you can quickly make, pop in the oven, and enjoy with your family.
I didn’t have exactly everything in the recipe. For instance, instead of stuffing the pork with garlic cloves, I sprinkled organic garlic powder into the pockets made with a knife. We didn’t have any maple syrup in my fridge, so I substituted two tablespoons of organic brown sugar. I also used a little too much olive oil in the marinade/sauce, so when I was boiling it down, it didn’t become as thick as it appears in the blog photograph.
The citrus flavors, sweetness, and spiciness was truly delightful. It really turned out to be an exciting dish! Here is the recipe from Baker by Nature’s blog:
Sunday Suppers: Sweet and Spicy Pork Tenderloin (from bakerbynature.com)
- (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
- Preheat oven to 350 (F).
- Remove tenderloins from package. Rinse them with cold water and pat dry. If you’re uncomfortable rinsing the meat, just be sure to pat it dry.
- Spray a 9×13 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 wet 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!
Full recipe and blog posting can be found at: