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Hoisin Glazed Pork Tenderloin
This Roasted Pork Tenderloin is simple to make, amazingly juicy and smothered in the best glaze! This pork tenderloin recipe is buttery tender and exploding with flavor. It's smothered in a delectable Blackberry Hoisin Ginger Glaze that will have you licking your plate! This Roasted Pork Tenderloin Recipe is deceptively easy but will blow you guests away! It requires just 60 minutes start to finish and most of that time is hand's off cooking in the oven. I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST Roasted Pork Tenderloin recipe!
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
6
-8 servings
Course:
Main Course, Dinner, Baked Goods
Cuisine:
Asian, Chinese
Ingredients
Pork Tenderloin Brine
- 2 oz. pork tenderloin trimmed
- 1/4 cup kosher salt
- 3 cups water warm
- 2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons brown sugar
- 1 cup ice cubes
Pork Tenderloin Rub
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper freshly cracked
- 1 teaspoon salt
Blackberry Hoisin Ginger Glaze
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1-2 teaspoons ginger depending on your ginger love, I use 2, freshly grated
- 1/4-1/2 teaspoon red pepper flakes
- 1/2 cup blackberry preserves seedless
- 1/4 cup hoisin sauce (found in the Asian section of any grocery store)
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish (optional)
- green onion chopped
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. 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 heavy bottom 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.
- 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!
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