Sriracha Glazed Pork Tenderloin…


This Sriracha Glazed Pork Tenderloin will certainly spice up your life!


I love this hot sauce!


This recipe is a meal for two, so just double up the quantities as needed.


Mix the sauce ingredients for this spicy marinade.


  • 500g pork tenderloin
  •  2 garlic cloves, minced
  • 1 tbs root ginger, minced
  • 2 spring onions, green parts sliced finely
  • 2 tbs Sriracha sauce
  • 1 tbs maple syrup
  • 2 tbs soy sauce
  • 1 tbs rice wine vinegar
  • 1tbs corn flour


Place the pork and marinade in a ziplock food bag.


Crispy on the top!


Carve the moist and flavoursome roast.


  1. Preheat the oven to 200°C/400°F /Gas 6.
  2. Using a sharp knife, score the skin of the pork in a diamond pattern.
  3. Mix the Sriracha sauce, soy, rice wine vinegar and maple syrup in a dish.
  4. Add the minced garlic and ginger and stir.
  5. Place the pork in a ziplock plastic bag, add the marinade, seal and leave for 30 minutes at room temperature.
  6. Remove the pork from the marinade and set aside the left over sauce.
  7. Place pork in an oven-proof lidded dish and roast for 1 hour.
  8. Finally, remove the lid, turn on the grill for a  few minutes to ensure the skin is crispy.
  9. Remove from the oven and allow the meat to rest, while the sauce is prepared.
  10. Pour off the roasting juices in to a small saucepan, add the left over marinade, make up to 300ml with a little warm water and heat gently.
  11. Mix the cornflour with a little water, to make a slurry, then whisk into the sauce.
  12. Now stir and watch the sauce thicken, then add the spring onion just before serving.
  13. Carve the pork, plate, then pour over the thickened sauce.
  14. Serve with baby potatoes and a selection of green vegetables.


The pour on sauce is quick to make.


Don’t forget the spring onions!


Sunday roast with a Sriracha kick….

I do like spicing up my life,

Frances 😋


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