This simple honey sriracha pork loin with optional veggies is cooked to perfection in cast iron. It’s tender and juicy on the inside with a magnificent sweet and spicy honey sriracha sauce glazed crust. Naturally gluten-free.
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What you’ll love about this recipe
- It’s simple! This pork loin is not only easy to prepare but requires few ingredients, no special kitchen equipment, and is mostly hands-off. AND, since it’s cooked in just one pan the clean-up is a breeze.
- The honey sriracha sauce! The honey sriracha sauce used to glaze the pork loin is the star of the show. It’s the perfect combination of sweet and spicy, a well-loved combination of flavors. It pairs beautifully with the umami-rich pork roast to create a well-rounded dish. When cooked on the pork, the honey caramelizes resulting in a richer flavor. While the recipe calls for an equal ratio of honey to sriracha, the ratio can easily be adjusted to be heavier/lighter on either ingredient so that it suits your taste.
- For a complete meal, you can throw in some veggies! With little additional effort, you can conveniently turn this cast-iron pork loin into a one-pan meal. All you have to do is toss some vegetables in the skillet prior to sticking it in the oven.
Ingredients (+ notes & substitutions)
- Garlic powder
- Kosher salt
- Onion powder
- Black pepper
- Pork loin: This recipe calls for a three to four-pound roast, however, you could easily use a larger roast and double or even triple the recipe if you’re serving a larger crowd.
- Olive oil
- Sriracha: I’m sure you’re all familiar with sriracha otherwise known as “rooster sauce” but if you’re not, it is a hot Asian chili sauce prepared with chili peppers, vinegar, garlic, sugar, and salt. Although the origin is in question, it is believed to have originated in Thailand.
How to make cast-iron honey sriracha pork loin (+ tips)
1. Preheat your oven to 375 degrees.
2. Combine the garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the pork loin with olive oil then sprinkle it with the spice mixture and rub it in.
3. Heat a cast-iron skillet over medium-high heat. Once hot, sear the pork loin on each side for 3-5 minutes until browned.
4. If desired, surround the pork loin with veggies; suggestions include I typically include Brussels sprouts, new potatoes, and onions. Toss them with a little bit of olive oil, salt, and pepper. Transfer the skillet to the hot oven and bake for 40-minutes.
5. Meanwhile, combine the honey and sriracha in a bowl and set it aside.
6. Remove the skillet from the oven and brush the pork loin with the honey sriracha sauce. If you are cooking it with veggies you can drizzle them with some of the sauce as well.
7. Return the skillet to the oven and bake for another 10-15 minutes until the internal temperature of the center of the roast registers 145 degrees.
8. Remove from oven, lightly tent with tinfoil, and rest for 10-minutes. Slice, drizzle with pan juices, and serve warm.
Refrigerate leftovers in an airtight container for up to four days.
Frequently confused, pork loin and pork tenderloin are actually two different cuts of meat. Pork tenderloin is a long thin cut of pork from the muscle running alongside the backbone. Pork loin, like tenderloin, is long but is much wider in comparison. It is cut from the pig’s back, often has a thin layer of fat, and comes bone-in or boneless. Both are on the lean side and more mildly flavored than other cuts of pork.
Absolutely! You may use any old skillet to sear the pork loin and then transfer it to a baking sheet. For easy clean-up, line it with parchment paper or tinfoil.
It’s got a bit of a bite. That being said, you can adjust the ratio of honey to sriracha to your liking.
None of the called-for ingredients contain gluten, so yes, it is gluten-free.
Honey is not permitted on a keto, so unfortunately this dish is not keto.
What to serve with honey sriracha pork:
- Roasted vegetables – you can cook them along with the pork loin or separately.
- Rolls or bread.
- A green salad or pasta salad.
- Macaroni and cheese or cheesy potatoes.
- Baked or mashed potatoes.
- Coleslaw or cucumber salad.
- French fries or chips.
- Braised cabbage or onions.
If you make this honey sriracha pork loin I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons onion poweder
- 1 teaspoon black pepper
- 3-4 pound pork loin roast
- 1 tablespoon olive oil
- 1/4 cup honey
- 1/4 cup sriracha
- Preheat oven to 375 degrees.
- Combine the garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the pork loin with olive oil then sprinkle with the spice mixture and rub it in.
- Heat a cast-iron skillet over medium-high heat. Once hot, sear the pork loin on each side for 3-5 minutes until browned.
- If desired, surround the pork loin with veggies then transfer the skillet to the hot oven and bake for 40-minutes.
- Meanwhile, combine the honey and sriracha in a bowl and set it aside.
- Remove the skillet from the oven and brush the pork loin with the honey sriracha sauce. If you are cooking it with veggies you can drizzle them with some of the sauce as well.
- Return to the oven and bake for another 10-15 minutes until the internal temperature of the center of the roast registers 145 degrees.
- Remove from oven, lightly tent with tinfoil, and rest for 10-minutes prior to slicing and serving.
Storage: Refrigerate leftovers in an airtight container for up to four day
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 121mgSodium: 365mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 40g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc