Pork Tenderloin Brine:
- 2 pounds pork tenderloin
- 1/4 cup kosher salt
- 4 cups warm water
- 2 tablespoons Della Terra Blackberry Ginger Balsamic
- 2 tablespoons brown sugar
Pork Tenderloin Rub:
- 2 tablespoon Della Terra Toasted Sesame Oil
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
Blackberry Ginger Hoisin Glaze:
- 1/2 cup blackberry jam
- 1/4 cup Hoisin sauce
- 2 tablespoon Della Terra Butter Olive Oil
- 2 cloves garlic, minced
- 1-2 teaspoons freshly grated ginger
- 1/4 teaspoon red pepper flakes
- 2 tablespoons Della Terra Blackberry Ginger Balsamic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
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 too long.
Meanwhile, prepare the Blackberry Ginger Hoisin Glaze by adding 1 tablespoon Butter Olive Oil in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes and sauté for 30 seconds. Stir in blackberry jam, Hoisin sauce, Honey Ginger White Balsamic, salt and pepper.
After 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with 1 tablespoon Toasted Sesame Oil, followed by 1 teaspoon salt and 1 teaspoon freshly cracked pepper.
Preheat oven to 425°F.
Heat 1 tablespoon of EVOO in a large nonstick skillet over medium high heat. When oil is hot 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 placed on a baking sheet. Brush with Blackberry Ginger Hoisin Glaze, and roast for 15 minutes. Remove from oven, flip, baste again with the glaze and roast for another 15 minutes, or until an internal thermometer inserted into the thickest part of the tenderloin registers between 145 and 150 degrees.
When pork is done, let stand 10 minutes before slicing. Slice pork and drizzle with warmed Blackberry Ginger Hoisin Glaze. Serve with your favorite sides.
Prep: 25 minutes
Cook: 30 minutes
Makes: 4 servings