Blackberry Hoisin Pork Loin

Blackberry Hoisin Pork Loin

1 hour
4-7 people
hard

Ingredients

Pork Tenderloin Brine
  • 2 14-16 oz. 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 cubes
Pork Tenderloin Rub
  • 1 tablespoon olive oil
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon salt
Blackberry Hoisin Ginger Glaze
  • 1/4 cup seedless blackberry preserves
  • 1/4 cup fresh Wish Farms blackberries, muddled
  • 1/4 cup hoisin sauce -found in the Asian section of any grocery store (grab gluten free one to make the recipe gluten free)
  • 1 tablespoon butter
  • 2 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • chopped green onions

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. 
  • 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. 
  • Remove the pork from the brine and pat dry. Rub the pork all over with the above seasonings and olive oil.
  • Preheat oven to 425°F.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. 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.
  • When pork is done, let stand 10 minutes before slicing and add remaining sauce to drizzle over the meat.