Blackberry Hoisin Ginger Pork Tenderloin

Try this Blackberry Hoisin Ginger Pork Tenderloin recipe, or contribute your own.

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Blackberry Hoisin Ginger Pork Tenderloin Save
Blackberry Hoisin Ginger Pork Tenderloin
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Try this Blackberry Hoisin Ginger Pork Tenderloin recipe, or contribute your own.

  • Preparing Time: 30 minutes
  • Total Time: 1 hour
  • Served Person: 6
white meat free tree nut free nut free gluten free contains red meat shellfish free contains dairy
main dish

Step-by-step

  • 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.
  • 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.
  • Taste and add more red pepper flakes if desired, remembering that the glaze will be less "spicy" because only a little is drizzled over each serving.
  • 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).
  • This means the pork will be juicy and slightly pink in the middle.
  • If you don’t want any pink, then cook a little longer, being careful not to overcook or it will dry out.
  • 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 servings.
  • Enjoy!

Should a glaze built on commercial fruit preserves behave like fresh reduction sauces, or do high sugar concentrations demand different handling? Understanding how preserved fruit reacts to sustained oven heat helps prevent the exterior charring that often happens before lean meats finish cooking internally. Commercial blackberry preserves already contain pectin and added sugars, which caramelize rapidly at high temperatures. Applying the glaze in stages rather than all at once protects the aromatics from burning.

The Chemistry of Brining and Glaze Adhesion

Proteins undergo significant changes when submerged in a saline solution. The salt dissolves myofibrillar proteins within the muscle fibers, allowing the meat to retain moisture during the 425 degrees Fahrenheit roast. However, timing is critical during this phase. Leaving the meat in the brine beyond the twenty-minute window breaks down the texture, turning the lean cuts mealy rather than tender. Patting the exterior completely dry before applying the oil and spice rub ensures proper adhesion for the subsequent searing step in a hot skillet.

  • Monitor the internal temperature closely using a digital thermometer inserted into the thickest section, aiming for 145 to 150 degrees Fahrenheit.
  • Allow the roasted meat to rest for ten minutes before slicing to let the internal juices redistribute evenly through the muscle fibers.
  • Whisk the remaining glaze ingredients thoroughly to ensure the grated ginger and red pepper flakes distribute uniformly before brushing.
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