Blackberry Hoisin Ginger Pork Tenderloin
Ingredients
- Pork Brine
3 lbs pork tenderloins, trimmed
1/4 cup kosher salt
3 cups warm water
2 tablespoons red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons brown sugar
1 cup ice cubs
- Pork Rub
1 tablespoon olive oil
1 teaspoon black pepper
1 teaspoon salt
- Blackberry Hoisin Ginger Glaze
1/2 cup seedless blackberry preserves
1/4 cup hoisin sauce
1 tablespoon butter
2 garlic gloves, minced
2 teaspoons fresh grated ginger
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
- In a gallon-size freezer bag, dissolve 1/4 cup of kosher salt in the warm water. Add the remaining brine ingredients, including the pork. Brine for exactly 20 minutes. The pork becomes mealy if its brined longer.
- Preheat oven to 425°F.
- Meanwhile, prepare the Blackberry Hoisin Ginger Glaze by melting 1 tablespoon butter in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes and saute for 30 seconds. Stir in blackberry preserves, hoisin sauce, red wine vinegar, salt and pepper. Add more red pepper flakes if desired.
- After 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with 1 tablespoon olive oil, followed by 1 teaspoon salt and 1 teaspoon freshly cracked pepper
- Heat 1 tablespoon of oil in a heavy bottom skillet over medium high heat. When oil is very hot and rippling, add pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side.
- Place tenderloin on rack in shallow roasting pan or a rack paced on a baking sheet. Brush with Blackberry Hoisin Ginger Glaze, brushing again after 15 minutes of cooking. Roast approximately 25 to 30 minutes or until until an internal thermometer inserted into the thickest part of the tenderloin registers between 145 and 150 degrees F.
- When pork is done, let stand 10 minutes before slicing. Meanwhile, warm the sauce. Slice pork thinly then drizzle with Blackberry Hoisin Ginger Glaze.