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!

roasted pork tenderloin sliced on a cutting board


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. 

pork tenderloin oven on a cutting board
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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.


  • 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
oven roasted pork tenderloin smothered in glaze

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.  
best pork tenderloin recipe sliced on a cutting board

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
side view of roasted pork tenderloin recipe drizzled with glaze

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,PotstickersWonton Soup and/or Chinese Chicken Egg Rolls.

Roasted Pork Tenderloin Recipe FAQs

Do I need to remove the silverskin before cooking in the oven?

Many packages of pork tenderloin will come pre-trimmed so you don’t need to worry about removing the silverskin before cooking in the oven.    If your pork comes with the silverskin intact, however, you will need to remove it before roasting. 
What does it look like?  The silverskin is part of a sinew on one side of the pork and looks like thin, silvery fat.  You will want to remove it because it can become tough and chewy when cooked.  
How do I remove it?  To remove the silverskin, slip a sharp knife in between the silver skin and the meat then cut it away until free. Take care to just remove the silverskin and not a big chunk of meat!

Why Brine Pork Tenderloin?

The JUICIEST Roasted Pork Tenderloin of your life starts with a brine. You are probably familiar with brining a turkey, and the same concept holds true to create moist pork.
Brining is like marinating meat in that it helps keep meat moist and tender by actually changing the molecular structure of the pork and increasing the moisture capacity of the meat.
The salt in the brine hydrates the cells of the muscle tissues via osmosis and allows the cells to hold onto the water while they are cooked by breaking down the proteins so they can no longer contract when cooking.  This means less water will be squeezed out and lost, resulting in juicier pork. 

Can Pork Tenderloin Be Pink Inside?

Yes! Your oven roasted pork tenderloin is safe to consume when a thermometer inserted into the thickest part of the meat registers 145 degrees F.   This means it will be slightly pink inside which is OKAY.   This is different than old standards, but new research shows that 145 degrees F is the same safety-wise as cooking pork to 160 degrees F AND yields much more tender pork.


top view of thin slices o f roasted pork tenderloin

WANT TO TRY THIS Roasted Tenderlioin RECIPE?



©Carlsbad Cravings by

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
Prep Time: 10 minutes
Cook Time: 35 minutes

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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

Garnish (optional)

  • chopped green onions


  • 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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  1. Kathy Benjamin says

    What side dishes would you recommend serving with this?

  2. Josh says

    Could this work to smoke the pork tenderloin in the glaze until say it’s like 130° – move to oven for the last 15?

  3. Lynn says

    I have made this recipe and it always turns out perfect. I would mention in the recipe that after the glaze is made, you should divide it into two parts. One part would be used only for glazing the meat and the second part for use after the pork is cooked. You don’t want to contaminate your glaze with raw pork that might be on your brush.

    • Jen says

      I’m so pleased it’s a fav! The pork should be completely cooked on the outside when it’s seared so there isn’t a fear of cross-contamination.

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