I know that this recipe is a bit labor intensive. I was a little wary at first myself. But let me tell you that it is extremely worth it. The meat is juicy and flavorful, the glaze is delectable, and the entire dish becomes something that is very hard to beat. I love this tenderloin and I plan to keep it in my regular rotation for weekends and fancy occasions. Personally I think this would make a great birthday treat if you don’t often do intensive recipes and want something other than steak. Thanks go to Carl’s Bad Cravings for an addictive new way to do a classic pork tenderloin.

 

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”

1/2 cup seedless blackberry preserves

1/4 cup hoisin sauce

1 tablespoon butter

2 garlic cloves, minced

1-2 teaspoons freshly grated ginger

1/4-1/2 teaspoon red pepper flakes

2 tablespoons red wine vinegar

1/4 teaspoon salt

1/4 teaspoon pepper

Garnish (optional)

chopped green onions

 

Instructions

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 sauté 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).

When pork is done, let stand 10 minutes before slicing. Meanwhile, warm the sauce. Slice pork thinly then drizzle with Blackberry Hoisin Ginger Glaze.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: If you prefer not to see any pink in your pork, you can cook it a bit longer than half an hour, but watch it closely – it will dry out fast..

Recipe and image courtesy of Carl’s Bad Cravings