• 2 pork tenderloins
• 2 tablespoons olive oil, divided
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and fresh ground pepper, to taste
• 4 cloves garlic, minced
• 1/4 cup honey
• 1 tablespoon Sriracha or hot sauce of choice
• 3 tablespoons low sodium soy sauce
• 1 tablespoon Dijon mustard
1. Preheat your oven to 375 degrees. Line a baking dish with aluminum foil or parchment paper and set it aside. Pat the pork tenderloins dry with paper towels.
2. In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Rub this spice mixture all over the pork tenderloins.
3. In a large skillet, heat 1 tablespoon olive oil over medium heat and sear the pork tenderloins until browned on all sides: about 3 to 5 minutes per side. Transfer the pork tenderloins to the prepared baking dish.
4. In a bowl, combine garlic, honey, soy sauce, mustard, Sriracha, and oil; whisk until well combined. Brush this mixture over the pork tenderloins. Reserve some of the mixture for serving. Roast the pork tenderloins in the oven for 15 minutes then remove them from the oven.
5. Tent a piece of foil over the pork tenderloins so the top doesn’t burn, but the inside continues to cook. Put back in the oven and continue to cook for an additional 10 minutes, or until the internal temperature of the pork loin reaches 145 degrees. Use an Instant Read Thermometer to check for doneness.
6. Remove the baking dish from the oven and loosely cover the meat with foil; allow to rest for 10 minutes. Slice the roasted pork tenderloins and serve, garnished with rosemary, orange slices, and the reserved glaze on the side.