1. Pat the tenderloins dry on all sides. Mix the paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper together in a small bowl.
2. Drizzle olive oil over the pork and rub it in, then sprinkle the rub generously over every side and massage it into the meat, the ends included.
3. Sear the tenderloins in a large skillet, 3-5 minutes on each side, until crisp on the outside. They should not be cooked through at this stage. Transfer them to a baking dish lined with aluminium foil.
4. Whisk the minced garlic, honey, sriracha, soy sauce and Dijon mustard together. Set a little aside for serving, then brush the rest over the tenderloins.
5. Roast in an oven preheated to 190 C for 15 minutes. Check the internal temperature: at 63 C the meat is done.
6. Cover with foil and rest for 10 minutes before slicing. Serve with the reserved glaze and chopped parsley.
Ingredients
- For the pork
- For the rub
- For the glaze
- To serve
Burgundy Pinot Noir