This pork tenderloin from Biteswithbri.com is Brianna May’s favorite way to prepare a pork tenderloin – first a spice rub; then roast at high temperature, and finish with a honey soy glaze that I will give 4 stars to. Tender, flavorful pork and a memorable sauce that you will want to print out and put in a safe place!
1 1/2 pound pork tenderloin
Dry Rub:
1 Tbs. olive oil
1 tsp smoked paprika
3/4 tsp. Kosher salt
1/2 tsp. granulated garlic
1/2 tsp. chili powder
1/2 tsp. ground mustard powder
cracked pepper
Honey Soy Glaze:
2 Tbs. apple cider vinegar
2 Tbs. brown sugar
2 Tbs. honey
2 Tbs. soy sauce
4 cloves garlic
Preheat the oven to 450 degrees. In a small bowl, combine the olive oil, paprika, salt, garlic, chili powder, and mustard powder, until a thick paste forms.
On a baking sheet lined with parchment, pat dry the pork tenderloin with paper towel. Tuck the skinny end of the pork in so the tenderloin is equally thick across. Use a brush or your hands to rub the pork with the spice paste.
Roast for 30-33 minutes, or until the internal temperature is 145-150 degrees. Optional: broil on high for 1-2 minutes for a darker crust. Let the tenderloin rest for 5-10 minutes.
While the pork roasts, add the vinegar, brown sugar, honey, soy, and garlic to a small pan. Bring to a rolling boil and boil, stirring occasionally for 2-3 minutes. Remove from the heat. This glaze will not thicken until it cools.
Brush the tenderloin with the glaze. Slice into medallions and serve. Serves 3
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