Blackberry Hoisin Pork

Easy, company pleasing Roasted Pork Tenderloin recipe is simple to make, amazingly juicy and smothered in a sweet and spicy Blackberry Hoisin Ginger Glaze that will have you licking your plate! Readers call it, “wonderful,” “fabulous,” “5 stars” and “family went crazy for it.” Best of all, I’ve included detailed instructions, tips and tricks for succulently juicy oven roasted pork tenderloin every time!

 

This Roasted Pork Tenderloin is exploding with flavor!

This Roasted Pork Tenderloin is juicy, melt-in-your mouth tender, sweet,  spicy (you can adjust the heat), looks fancy, tastes fancy but I promise ANYONE can make it!  It requires just 60 minutes start to finish and most of that time is hand’s off cooking in the oven.

This oven roasted pork tenderloin recipe is so divine I am personally making it for my mom on Mother’s Day – because I know she will love it, and I also want to eat it again, and again! But you don’t have to take my word for it!

WHAT READERS ARE SAYING ABOUT THIS RECIPE:

“My husband voted it the best pork tenderloin he has ever had…even at fancy restaurants!” 

“I made this tonight for my family and it was a HUGE hit!! it might be one of the top ten things I have ever cooked. 🙂”

“I made it for my family and they GOBBLED it up, including my mostly vegetarian son. He even wants me to make it on his 11th birthday.”

Made this tonight and it was amazing. 5 stars for sure.”

it was so delicious my family went crazy. I really am not a fan of pork, but this recipe changed my mind. I love it, give it a try, you won’t be disappointed.”

“Family LOVED this recipe!!! I could not find seedless blackberry jam so I did raspberry and it was just as tasty!!!!”

Why you will love this Roasted Pork Tenderloin Recipe

Oven Roasted Pork Tenderloin is one of the simplest, tastiest, impressive meals you’ll ever make!  How easy you may ask?  To make, we place the pork in a  water/salt/ brine for 20 minutes which ensures 110% tender pork.  They don’t call it pork tenderloin for nothing!

While the pork is tenderizing, its Blackberry Hoisin Ginger time. This glaze takes only 5 minutes to make without any skill involved.  Simply sauté garlic, ginger and red pepper flakes, then stir in blackberry preserves, hoisin sauce and red wine vinegar then cook until heated through – that’s it!

Once your pork is removed from the brine, you sear it, then glaze it with the Blackberry Hoisin Ginger Sauce and then bake 25-30 minutes, brushing it with the glaze a couple times while cooking.  

This Roasted Pork Tenderloin is great for special occasions or anytime you have company over, or simply anytime you need a sweet and spicy, blackberry smothered, melt in your mouth, pork tenderloin fix.

pork loin vs pork tenderloin

It’s important that you use the correct cut of pork – you need pork tenderloin and NOT pork loin for this recipe.  You cannot use pork tenderloin and pork loin interchangeably – they are not the same.   

• Pork tenderloin is smaller and thinner (about 1-2 pounds) than pork loin which is much wider and longer (about 3-5 pounds).   
• Pork tenderloin is unbelievably tender because it comes from a muscle that doesn’t get much exercise, whereas pork loin is more muscly and therefore requires longer baking time to become tender. 
• Pork tenderloin should be roasted at higher temperatures to seal in the juices but pork loin should be cooked low and slow to break down the muscles fibers and become tender.   

In short, if you try and use pork loin in this Roasted Pork Tenderloin recipe, it won’t be as tender or be done in the allotted baking time. 

Blackberry Hoisin Pork ingredients

Let’s take a closer look at what you’ll need for this recipe (full measurements in the recipe card at the bottom of the post):

• Pork tenderloin: Use two 14-16 oz. pork tenderloins, for a total of 2-3 pounds. Two tenderloins typically come in one package, but double check!
• Pork brine: This is a simply mixture of kosher salt, warm water, red wine vinegar, red pepper flakes, brown sugar and ice cubes.
• Rub: The pork is seasoned simply with vegetable oil, salt and pepper before searing. You must use vegetable oil because it has a high smoking point; olive oil will smoke excessively and can break down into harmful chemicals.

FOR THE HOISIN GLAZE

• Blackberry preserves or jam: Either one will work if it’s seedless. The blackberry preserves add a rich and luscious fruity sweetness, depth, and complexity. Additionally, its thickness and viscosity creates a delightful mouthfeel.
• Hoisin sauce**: **This reminds me of an Asian BBQ Sauce with complex sweet, salty, and umami notes. It can be found in the Asian section of any grocery store. I use it in tons of my Asian recipes, so I promise it will not go to waste! Please use only Kikkoman or Lee Kum Kee brands hoisin sauce because they taste 1000X better than other brands.
• Red wine vinegar: Its fruity tanginess balances the sweetness of the hoisin and blackberry preserves.
• Garlic: Use two garlic cloves to enhance the sauce.
• Ginger: Use 1-2 teaspoons freshly grated ginger depending on your ginger love. Two teaspoons will have more of a ginger kick which some may find spicy but I adore.
• Red pepper flakes: The sweetness of the pork glaze is balanced by a kick of red pepper flakes. You can start with ¼ teaspoon and add more to taste.
• Salt and pepper: Start with prescribed amount and add more to taste if desired.

What to Look for in a Pork Tenderloin?

Should I buy pork tenderloin with a rub?  The best Roasted Pork Tenderloin starts with quality pork tenderloin.  You want to purchase plain pork tenderloin that isn’t packaged in a rub or marinade.  This allows us to season our pork tenderloin, control the amount of salt and eliminate the oil in the marinade. 

Where should I purchase pork tenderloin?  You can purchase pork tenderloin in the meat section of your grocery store or at Costco for less.  At Costco, one package of pork tenderloin (which comes with two loins) costs about $15 per package.  Although pork tenderloin is pricier than chicken it is still a very economical price to feed the family or company a restaurant quality dinner. 

Do I use two pork tenderloin in this recipe?  Yes!  Pork tenderloin almost always is packaged with two tenderloins per package.  Each tenderloin weighs roughly 1-1 ½ pounds. You will need one package with TWO pork tenderloins for this Roasted Pork Tenderloin recipe.   

How to brine pork tenderloin for Hoisin Pork

I LOVE brining oven Roasted Pork Tenderloin because you achieve the juiciest pork without having to plan ahead with an overnight marinade. So, if you’ve never brined any protein before, don’t be intimidated – it literally takes 20 minutes!  To brine pork, you will combine the following ingredients and let sit at room temperate for 20 minutes:

• kosher salt
• warm water
• red wine vinegar
• brown sugar
• ice cubes
• red pepper flakes
• pork

Tips for brining Hoisin Pork Tenderloin

• Whisk the kosher salt in the warm water until it is dissolved before adding the rest of the ingredients.
• DON’T brine for any longer than 20  minutes otherwise the pork will become mealy.
• Do NOT evenly swap table salt in your brining solution for kosher salt or your pork will be too salty.  You will need half as much table salt as kosher salt if that’s all you have on hand.
• Rinse your pork thoroughly after brining to remove excess salt otherwise it will taste too salty.

How to make Roasted Pork Tenderloin

Roasted Pork Tenderloin is very easy to make. Here are some tips and tricks for the best oven baked pork tenderloin every time (full recipe in the printable recipe card at the bottom of the post):

• Brine for juiciness:  Mix the kosher salt with warm water in order to dissolve the salt, then mix in the vinegar, brown sugar and ice cubes. Add the pork and brine for 20 minutes.  Make sure both of the pork tenderloin pieces are completely emerged in the brine.  
• Sear before roasting.   Just like you sear steak or roast, it is important to sear pork tenderloin before roasting.  Searing the pork achieves two things: 1) it develops rich, deep, complex flavor through the Maillard reaction and as Gordon Ramsey always says color = flavor; 2) searing the pork locks in the moisture which prevents the surface of the tenderloin from becoming dehydrated when cooked at high heat.
• Sear in batches. If you cannot sear both tenderloins without them touching, then you will want to sear in two batches.    Sear the tenderloin until golden on all sides.
• Use vegetable oil.   Don’t substitute olive oil for vegetable oil in searing because we need an oil with a high smoking point.
• Use a heavy bottom pan.  A cast iron skillet is ideal for searing but if you don’t have one, you can use a QUALITY nonstick pan, it will just take a little longer to brown.  If your nonstick pan is too hot or not quality, it can ruin the nonstick surface.
• Use a meat thermometer.   Pork tenderloin is lean and therefore can dry out very easily if overcooked so it is important to use a meat thermometer to achieve the correct temperature.  They are a small investment and come in handy ALL the time and eliminate all of the guess-work. You simply cannot make perfect baked pork tenderloin without one.
• Rest before slicing: Let the Roasted Pork Tenderloin rest 5-10 minutes before slicing.  This time allows time for the redistribution and reabsorption of the juices throughout the pork tenderloin.
• Slice across the grain:  Slice the pork across the grain. You want to cut perpendicular to the muscle fibers so they become as short as possible, as opposed to parallel which will result in long muscle fibers and chewy, rubbery meat.  You can either slice in ½” slices or my husband loves super thin slices. 
• Use quality hoisin sauce.  If you aren’t familiar with hoisin sauce, it can be found in the Asian section of any grocery store.  It is kind of like an Asian barbecue sauce and usually consists of soy, red chiles, garlic, vinegar and sugar.  Please only use quality hoisin sauce such as Lee Kum Kee or Kikkoman because you can TASTE the difference.  

Oven Roasted Pork Tenderloin temperature

Pork Tenderloin is a very lean cut of meat so it requires a high oven baking temperature, about 425 degrees F so the meat can cook before it has time to dry out.  If you were to roast the pork tenderloin at a lower temperature, it would take longer to cook which can dry out the pork. 

The USDA guidelines state that pork can be safely consumed when cooked to an internal temperature of 145 degrees F with a resting time of three minutes, however, anywhere from 145-160 degrees is considered acceptable. 

Your Roasted Pork Tenderloin will increase anywhere from 5-10 degrees in temperature as it rests, so I like to take mine out as soon as it hits 145 degrees for the juiciest pork.  If you overcook your pork tenderloin, it will transform from fork tender to dry and chewy.

Baking pork tenderloin at 425 degrees F can take anywhere from 25-30 minutes depending on the desired temperature, exact size and thickness of your pork tenderloin. 

This is what your pork will look like with the allotted 5-minute resting time:

• take pork out at 145 F, will rise to 150 F – slices will be somewhat pink and moist
• take pork out at 150 F, will rise to 155 F – slices will be a little pink and moist
• take pork out at 160 F, will rise to 165 F – slices will not be pink but still should be relatively moist

Blackberry Hoisin Glaze for this Roasted Pork Tenderloin Recipe

What makes this the BEST Roasted Pork Tenderloin (in addition to its melt-in-your -mouth juiciness) is the sensational Blackberry Hoisin Glaze. The glaze is a simple simmering of hoisin, blackberry preserves, garlic, ginger and red pepper to create a delectable luscious sauce. The sauce tastes of sweet blackberries, with an underlying Asian flair, with the option to choose how spicy you would like to make it.

The glaze gets brushed onto the oven roasted pork after it is seared and before it is baked and then again after 15 minutes of baking. This ensures our oven pork tenderloin will be seeping with flavor from the inside out.

How to serve Hoisin Glazed Pork Tenderloin

This Oven Pork Tenderloin is wonderfully flavorful so it pairs nicely with plain rice and a green salad. It is also delicious with Fruit Salad, Asian Salad, stir-fried or roasted veggies (Roasted Broccoli, Roasted Cauliflower, Roasted Carrots, Saluted Brussels Sprouts, Glazed Carrots).

For a full Asian feast, pair it with Wontons,Potstickers, Wonton Soup and/or Chinese Chicken Egg Rolls.

How to store Hoisin Pork

Leftover oven roasted pork tenderloin should be stored in an airtight container in the refrigerator. When properly stored, pork is good up to 5 days.

Can I freeze Oven Roasted Pork Tenderloin?

Yes!   You can freeze pork tenderloin whole, chopped or in slices.  Frozen tenderloin should be used within 3-4 months.

Roasted Pork Tenderloin Recipe FAQs

LOOKING FOR MORE PORK RECIPES?

• Slow Cooker Asian Caramel Pulled Pork
• Tacos Al Pastor
• Brown Sugar Glazed Ham
• Sheet Pan Chili Dijon Pork Tenderloin with Green Beans and Potato
• Chipotle Sweet Pulled Pork
• Cajun Pork with Pineapple Glaze
• Slow Cooker Pulled Pork Sloppy Joes
• Slow Cooker Pork Carnitas
• Maple Cider Ham

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!

Servings: 6 -8 servings

Total Time: 45 minutes mins

Prep Time: 10 minutes mins

Cook Time: 35 minutes mins

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Ingredients

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 Vegetable oil
• 1 teaspoon freshly cracked black pepper
• 1 teaspoon salt

Blackberry Hoisin Ginger Glaze

• 1 tablespoon butter
• 2 garlic cloves, minced
• 1-2 teaspoons freshly grated ginger (depending on your ginger love, I use 2)
• 1/4-1/2 teaspoon red pepper flakes
• 1/2 cup seedless blackberry preserves
• 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 pepper

Garnish (optional)

• chopped green onions

Instructions

• In a gallon-size freezer bag, dissolve ¼ 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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