Blackberry Ginger Hoisin Pork Tenderloin


This seems like it is complicated, but give it a try. It's delicious! Spending the time to make the brine is well worth it. The pork comes out amazingly tender. We've included our recipe for Homemade Hoisin Sauce. Just follow the link. BHL

Yield: 6 servings


Pork Tenderloin Brine

2 pounds of pork tenderloin, rinsed, silver skin removed

1/4 cup kosher salt

3 cups water, warm

2 Tbsp Flying Olive Blackberry Ginger Balsamic Vinegar

1/4 teaspoon red pepper flakes

2 Tbsp brown sugar

1 cup ice cubes

Pork Tenderloin Rub

1-2 Tbsp Flying Olive Garlic or Flying Olive Extra Virgin Single Varietal of Choice

1 tsp freshly cracked black pepper

1 tsp salt

Blackberry Ginger Hoisin Glaze

2 tsp Flying Olive Butter Extra Virgin Olive Oil

2 cloves garlic, minced

1-2 tsp freshly grated ginger

1/4-1/2 tsp red pepper flakes, if desired

1/2 cup blackberry preserves

1/4 cup Homemade Hoisin Sauce or commercially prepared hoisin sauce

2 Tbsp Flying Olive Blackberry Ginger Balsamic Vinegar

1/4 tsp freshly ground pepper

1 Tbsp Garlic or Flying Olive Extra Virgin Single Varietal of Choice

Garnish (optional)

Scallions or green onions sliced thinly, white parts only


In a gallon-size zip lock 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 it's brined longer.

Meanwhile, prepare the Blackberry Ginger Hoisin Glaze by adding the Flying Olive Butter EVOO in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes and sautÄ‚© for 30 seconds. Stir in blackberry preserves, hoisin sauce, Flying Olive Blackberry Ginger Balsamic Vinegar, 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 1-2 Tbsp Flying Olive EVOO of Choice, followed by the salt and freshly cracked black pepper.

Preheat the oven to 425°F.

Heat 1 Tbsp of Flying Olive EVOO in a large nonstick skillet over medium high heat. When the oil is very hot and rippling, add the pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side, using tongs to turn.

Place the tenderloin on the rack in a shallow roasting pan or on a rack placed on a baking sheet. Brush with Blackberry Ginger Hoisin Glaze, brushing again after 15 minutes of cooking. Roast approximately 25 to 30 minutes or until an internal thermometer registers between 145 and 150 degrees F. 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 the pork is done, let it stand 10 minutes under a foil tent before slicing. Meanwhile, warm the sauce. Slice the pork then drizzle with Blackberry Ginger Hoisin Glaze either on a platter or on individual servings. Garnish with green onions.

Inspired by a recipe by

Submitted by Barb L.