Sriracha and maple syrup make this the perfect combination of spicy and sweet.
Spicy Maple Pork TenderloinPrep + Cooking Time:
Makes 4 Servings
- 1 (1.5 pound) Pork tenderloin
- 3 Garlic cloves
- Juice of 1 lemon
- 1/8 cup Extra virgin olive oil
- 1/8 cup Maple syrup
- 1/8 cup Coconut aminos (or soy sauce)
- 2 tablespoons Sriracha hot sauce
- Salt and Pepper
- Preheat your oven to 350 degrees F.
- Place your pork tenderloin in your baking dish.
- Use a knife to indent small holes into the top of the tenderloin, then insert garlic slices into the holes you just created.
- In a small mixing bowl, combine lemon juice, extra virgin olive oil, maple syrup, soy sauce, and Sriracha hot sauce. Season mixture with desired amount of salt and pepper to taste.
- Pour marinade mixture over the top of the pork tenderloin.
- Place tenderloin in preheated oven. Cook over a period of 40 minutes, making sure to baste the meat every 10 or 15 minutes using a baster or a large spoon. This keeps the meat moist, helps the sauce cook into the meat for more flavor, and prevents the sauce from burning directly to your pan.
- After 40 minutes, take the tenderloin out of the oven and let it rest for 8-10 minutes before slicing. This ensures that the juices redistribute throughout the meat, preventing dryness.
- Slice, and enjoy warm.
Tips: You can choose to marinade the tenderloin overnight if you wish, but I usually don't do this and it turns out delicious every time. I like to serve this dish with brown rice and a vegetable side. The rice soaks up the extra sauce nicely and this makes for great leftovers when meal prepping as the sauce will flavor everything in the same dish. Yum!
Meal Prepping? Leftovers?: This dish will keep in your fridge for up to 4 days.