1 hour
4-7 people
hardIngredients
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
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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.
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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.
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Remove the pork from the brine and pat dry. Rub the pork all over with the above seasonings and olive oil.
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Preheat oven to 425°F.
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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.
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When pork is done, let stand 10 minutes before slicing and add remaining sauce to drizzle over the meat.
