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BLACKBERRY HOISIN GINGER PORK TENDERLOIN

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BLACKBERRY HOISIN GINGER PORK TENDERLOIN

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PREP TIME: 10 MINS | COOK TIME: 35 MINS | SERVINGS: 6 – 8

I am very impressed with this simple Blackberry Hoisin Ginger Pork tenderloin. It’s super exciting to make, and the result is the best, amazingly juicy tenderloin clothed in a luscious Blackberry Hoisin Ginger Glaze!

INGREDIENTS

PORK TENDERLOIN BRINE:

2 tbsp brown sugar

2 14-16 ounces pork tenderloins, trimmed

1/4 c. kosher salt

1/4 tsp red pepper flakes

3 c. warm water

1 c. ice cubes

2 tbsp red wine vinegar

PORK TENDERLOIN RUB:

1 tbsp Vegetable oil

1 tsp salt

1 tsp freshly cracked black pepper

BLACKBERRY HOISIN GINGER GLAZE:

1 tbsp butter

1/2 c. seedless blackberry preserves

1/4 c. hoisin sauce

2 garlic cloves, minced

2 tbsp red wine vinegar

1/4-1/2 tsp red pepper flakes

1/4 tsp salt

1/4 tsp pepper

1-2 tsp freshly grated ginger (depending on your ginger love, I use 2)

GARNISH (OPTIONAL):

chopped green onions

HOW TO MAKE BLACKBERRY HOISIN GINGER PORK TENDERLOIN

Step 1: Dissolve 1/4 cup kosher salt in warm water in a gallon-size freezer bag. Then, add the rest of the brine ingredients along with the pork. Leave to brine for exactly 20 minutes.

Step 2: In the meantime, melt 1 tbsp butter in a small sauce saucepan on medium heat. Once the butter has melted, add the garlic, ginger, and red pepper flakes. Saute for about 30 seconds, then stir in the blackberry preserves along with the hoisin sauce, red wine vinegar, salt, and pepper. If desired, you can add extra red pepper flakes.

Step 3: Take the pork from the brine after 20 minutes, then pat the pork dry. Drizzle the pork with 1 tbsp olive oil and rub it on the entire meat. Sprinkle with 1 tsp each salt and freshly cracked pepper.

Step 4: Prepare the oven, Preheat it to 425 degrees F.

Step 5: In a heavy bottom skillet, heat 1 tbsp oil over medium-high heat. Add the pork tenderloin to the hot oil and sear for about 1 to 2 minutes on each side until browned.

Step 6: Transfer the tenderloin on a rack in a shallow roasting pan or a rack placed on a baking sheet. Then, brush the pork with Blackberry Hoisin Ginger Glaze. After 15 minutes of cooking, brush the tenderloin again. Roast the tenderloin for about 25 to 30 minutes or until the internal temperature of the thickest part of the meat reached between 145 to 150 degrees F or 63 to 65 degrees C.

Step 7: Allow the pork to stand for about 10 minutes before carving.

Step 8: In the meantime, warm the sauce.

Step 9: Thinly slice the pork and drizzle with the Blackberry Hoisin Ginger Glaze. Serve and enjoy!

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