Pork Tenderloin Roast

2 pork tenderloins
2 tbsp rice bran oil, divided
1 tsp sweet paprika
¼ tsp SIDS CRAZY SALT
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme
½ tsp dried rosemary
SIDS SALT & PEPPER to taste
4 cloves garlic, minced
¼ cup raw bush honey
1 tbsp Sriracha
3 tbsp soy sauce
1 tbsp dijon mustard

Preheat your oven to 190°C. Line a baking dish with aluminum foil or baking paper and set it aside. Pat dry the pork tenderloins with paper towels.
In a small mixing bowl combine paprika, SIDS CRAZY SALT, garlic powder, onion powder, thyme, rosemary, SIDS SALT & PEPPER. Rub this spice mix all over the pork tenderloins.
In a frypan, heat 1 tablespoon of oil over medium heat and sear the pork tenderloins until browned on all sides, about 3-5 minutes per side. Transfer the pork tenderloins to the baking dish.
In a bowl, combine garlic, honey, soy sauce, mustard, Sriracha, and oil then whisk until well combined. Brush this mixture over the pork tenderloins. Keep some of the mixture for serving. Roast the pork tenderloins for 15 minutes then remove them from the oven.
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 15 more minutes, until the internal temperature of the pork loin reaches 62°C. Use an Instant Read Thermometer to check for doneness.
Remove the baking dish from the oven and loosely cover the meat with foil to rest for 10 minutes. Slice the roasted pork tenderloins and serve, garnished with rosemary, orange slices, and the reserved glaze on the side. Enjoy.