Blackberry Hoisin Ginger Pork Tenderloin

Take a look around and you’ll notice that blackberry bushes throughout the Northwest are nearly ready to bust with berries. This is a great time of year. Especially when you have this easy yet delectable recipe that puts those blackberries to good use.

Coastal Kitchen: another reason to love blackberries

Back when we introduced the Wild West Cobbler (aka: Zerelda James’ Blackberry Cobbler), we got a lot of kudos from Coastal fans and foodies everywhere. Today, we’re going to show you how to make the Blackberry Hoisin Ginger Pork Tenderloin.

Of course, you know what a pork tenderloin is. But you might not be familiar with hoisin sauce. Basically, it’s an amazing Asian barbecue sauce that will send your taste buds into overdrive. One of the best ways to enhance that sauce is with blackberries. Here’s what you’ll need to make your own.

Blackberry Hoisin Ginger Glaze

• ½ cup seedless blackberry preserves
• ¼ cup hoisin sauce
• 1 tablespoon butter
• 2 garlic cloves (minced)
• 2 teaspoons grated ginger
• ½ teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• ¼ teaspoon salt
• ¼ teaspoon pepper

Pork Tenderloin Brine

• (2) 14-16 oz. pork tenderloins (trimmed)
• ¼ cup salt
• 3 cups warm water
• 2 tablespoons red wine vinegar
• ¼ teaspoon red pepper flakes
• 2 tablespoons brown sugar
• 1 cup ice

Pork Tenderloin Rub

• 1 tablespoon olive oil
• 1 teaspoon pepper
• 1 teaspoon salt

Directions:

Start the recipe by dissolving ¼ cup of salt in warm water in a gallon-size freezer bag. Add the remaining brine ingredients (including the pork). Let it brine for 20 minutes.

Now, prepare the glaze by melting 1 tablespoon butter in a small saucepan over medium heat. Add the garlic, ginger, and red pepper flakes. Sauté for 30 seconds, then add the blackberry preserves, hoisin sauce, red wine vinegar, salt, and pepper. Combine thoroughly.

Once the pork is brined, remove it from the bag and rub it with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon pepper.

Heat a grill to medium high.  Spray the grill grates with oil and grill the tenderloins on all sides until nicely browned.  Brush the pork with the glaze once or twice while grilling.  Once the pork reaches an internal temperature of 145º F, you can remove it from the grill.

Let the pork stand for 10 minutes before slicing.

Warm the sauce and drizzle each tenderloin with warmed glaze.

Serve and enjoy.

Coastal has Your Canning Supplies

Looking to preserve some of the blackberries you pick this year? Your nearby Coastal Farm & Ranch carries a full line of canning supplies, including cookers, steamers, as well as jam and jelly makers.