Honey garlic glazed pork tenderloin

I rarely make pork tenderloin because it's too lean and tends to be dry and bland. I happened across this recipe, however, and it looked really good. It was pretty good, but I still stick with my position that there are way better cuts of pork than pork tenderloin.

• 1 pork tenderloin, 1 lb.

Dry rub. This is half of the original recipe. Since I used whole dried thyme and rosemary leaves I briefly ground the spices together.

• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. dried thyme
• 1/4 tsp. dried rosemary
• freshly ground black pepper
• salt

I cut the 1 lb. tenderloin in half so it's easier to fit in a pan.

Cover the tenderloins in the dry rub. I vacuum sealed and refrigerated it for several hours, but this is optional.

Sauce (this is mostly half of the original recipe, but some amounts adjusted):

• 2 cloves of garlic, minced
• 2 tbsp. honey (will use 1 tbsp. next time)
• 1 tbsp. sriracha
• 2 tbsp. soy sauce
• 1 tbsp. Dijon mustard

Cook:

• Preheat oven to 375°F
• Sear the pork in sauté pan

• Cover the pork with sauce, reserving some for serving
• Transfer to a baking pan covered with parchment paper or foil

• Bake for 15 minutes
• Tent with foil, return to oven until the internal temperature reaches 142°F (original recipe: 145°F)

• Let rest for 10 minutes (or longer)
• Slice, serve with reserved sauce. This turned out well; juicy and perfectly done!

It made 3 servings of 4.4 oz., and I vacuum sealed and froze two servings.