John and I love Oriental anything. I had fresh blackberries in the refrigerator and Hoisin sauce. Of course I had a delicious Circle B Ranch Pork Tenderloin in the freezer. This recipe came out delicious!! Enjoy!
2 lbs. Circle B Ranch pork tenderloin, silver skin removed
For the Pork Tenderloin Rub:
1 Tbsp. olive oil
1 tsp. freshly cracked black pepper
1 tsp. salt
For the Blackberry Hoisin Ginger Glaze:
1/2 cup blackberry preserves
1/4 cup hoisin sauce
1 Tbsp. butter
2 cloves garlic, minced
1-2 tsp. freshly grated ginger
1/4-1/2 tsp. red pepper flakes
2 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
For Garnish (optional):
To Prepare the Blackberry Hoisin Ginger Glaze:
Melt 1 Tbsp. 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.
Rub the pork all over with 1 Tbsp. olive oil, followed by 1 tsp. salt and 1 tsp. freshly cracked pepper.
Preheat oven to 425 degrees F.
Heat 1 Tbsp 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 placed 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 an internal thermometer inserted into the thickest part of the tenderloin 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 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.