- (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 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!
Recipe source: http://bakerbynature