2 tablespoons red wine vinegar & 1/4 teaspoon salt & pepper
1. 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
2. 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
3. At exactly 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. Preheat oven
to 425°F. Heat 1 tablespoon of oil in a large nonstick 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 (63 and 65 degrees C).
4. When pork is done, let stand 10 minutes before slicing.
Meanwhile, warm the sauce. Slice pork thinly then drizzle with
Blackberry Hoisin Ginger Glaze - either on a platter or on individual
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