Father’s Day is this Sunday. Time to celebrate the men in your life by cooking up a man-friendly feast. In my house the grill is my husband’s domain. If I venture out there, it better be good. The kids and I are taking over the grill this weekend to cook up something he’s sure to love. Dads typically have Grilling 101 down. Burgers, steaks and ribs are all in his wheelhouse so, for this week’s Cooking with Heinen’s post, we’re going a bit further than the typical throw-it-on-the-grill-and-cook-it dish. We’re brining and glazing a Blackberry Ginger Pork Tenderloin.
Show Dad how much you care with this tasty glaze. The sauce flavors the meat with sweet blackberries and the pop of fresh ginger and hoisin. The extra 20 minutes to brine the tenderloin makes this dish.
Blackberry Hoisin Ginger Pork Tenderloin
Pork Tenderloin Brine
- 2 14-16 oz. pork tenderloins, trimmed
- 1/4 cup kosher salt
- 3 cups warm water
- 2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons brown sugar
- 1 cup ice cubes
Pork Tenderloin Rub
- 1 tablespoon olive oil
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
Blackberry Hoisin Ginger Glaze
- 1/2 cup seedless blackberry preserves
- 1/4 cup hoisin sauce (found in the Asian section of any grocery store)
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1-2 teaspoons freshly grated ginger
- 1/4-1/2 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/4 teaspoon kosher salt + 1/4 teaspoon pepper
- Garnish (optional) chopped green onions
- 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. No longer. Trust me.
- 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 sauté for 30 seconds.
- Stir in blackberry preserves, hoisin sauce, red wine vinegar, salt and pepper. Taste and add more red pepper flakes if desired.
- 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 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 paced on a baking sheet.
- Place about 1/2 the glaze in a separate bowl for basting. Brush with Blackberry Hoisin Ginger Glaze, brushing again after 15 minutes of cooking.
- Roast approximately 20 to 25 minutes or 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. 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.
- I follow all of these directions but cooked it on my Weber gas grill, searing it on high, then turning it down to medium for the duration of the time, and basting it the same way the directions suggest. I tend to take my meat off the grill at 140°F-145°F because the temperature usually continues to climb as it rests bringing it to the perfect medium rare. If you like your pork tenderloin a little more well done follow the directions.
- Meanwhile, warm the remaining glaze/sauce. Slice pork then drizzle with Blackberry Hoisin Ginger Glaze – either on a platter or on individual servings.