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
ingredient icon

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. kungphoo says

    I am not a pork person, but the way it is prepared it looks very good and moist!

    • Jen says

      Maybe this can change your mind 🙂

    • Jen says

      You are most welcome Dawn! If you love blackberries then you will LOVE this! Excited for you to try it!

    • Jen says

      Thanks Sarah! For the longest time, I didn’t know it was this easy! This recipe will make you feel like “the best” :)!

      • Nathalie says

        Ok.. I never leave reviews. Like NEVER! this was so delicious. Thank you so much for this, my kids loved it and they usually hate porc tenderloin. You guys need to try this, you will not be disappointed.

        • Jen says

          Thank you so much for the outstanding review, I’m so pleased it was a hit with the entire fam!

  2. Shelby says

    This looks amazing. I’m thinking the blackberry glaze would be great for venison also – something we always have in our freezer here!

    • Jen says

      Oh definitely! That would be delicious!

  3. Laura Hinckley says

    This looks amazing. I always thought it must take longer. I love the brine. I just started doing that with meat I smoke and am so impressed with how well and tasty it makes food. Your mom is going to love the meal. What a truly beautiful women she is with such hardships but Mom’s never see it that way I am sure she probably thinks It’s just life 🙂 I hope your day is truly wonderful. Thanks for sharing 🙂

    • Jen says

      Thank you for your thoughtful comment Laura! I bet the meat you smoke is AMAZING! All mom’s are so selfless, never expecting anything in return. I think we should have Mother’s Day more than once a year! I wish you all the best and thanks so much for stopping by!

  4. Mary Ellen says

    This looks so good I am going to buy some tenderloin today! That glaze looks amazing!

    • Jen says

      Thank you Mary Ellen! I hope you enjoy your tender tenderloin :)!!!

    • Jen says

      Thanks Sheena! Sweet and spicy is always a good thing in my book :)!

  5. Vicki F says

    This looks fantastic. We love having pork roast or tenderloin; less expensive and usually so easy in the crock pot. But I am going to have to try to prepare this way. The glaze looks delicious!

    • Jen says

      Thanks Vicki! I think you will be amazed at how tender this tenderloin comes out! Enjoy and thanks for stopping by!

  6. Jayne says

    Oh my word… your Mother’s Day menu sounds phenomenal! I will be eating my Mother’s Day meal vicariously through your blog I think. I haven’t made port tenderloin in years. I stopped by after replying to your comment this morning and I am so glad I did!!! You have a fantastic gift, Jen!

    • Jen says

      LOL! I wished I could invite you over so you didn’t have to eat vicariously through my blog 🙂 I am so glad you stopped by as well! You have a great site too! I always love discovering new bloggers and recipes. Thanks Jayne!

    • Jen says

      Thank you so much Sophia! A lot of times I’ll be inspired by an idea like for my TexMex Creamy Roasted Red Pepper Pasta with Chipotle Chicken, Black Beans and Spinach – I saw a plain recipe for Roasted Red Pepper Pasta and then I went to crazy town and created something entirely my own (because we know how I have to turn everything into something Mexican or Asian 🙂 ). For this pork tenderloin, I saw a recipe for Blackberry Jalepeno Glaze which gave me the idea to use backberry preserves in a glaze so I came up with this. Its usually late at night when I can’t sleep that my mind does its most creative thinking. That’s probably more than you wanted to know :)!

      • Sophia @ NY Foodgasm says

        Thanks for the reply, I love knowing more about other bloggers process, you know?! Everyone is different and does things differently. If I am making something outside my comfort zone I will make it with someone else’s recipe I know and can trust is good and then adjust and modify as well. You must cook soooo much!

  7. Sophia @ NY Foodgasm says

    Just one thing, is it just me, or are all the photos on this post so big they are covering up the side bar? I am on Firefox, maybe that is why?

    • Jen says

      That’s good to know – its not like that in chrome which is what I use. I’ll have to check it out.

  8. Michele @ Flavor Mosaic says

    This recipes sounds and looks amazing! I’m pinning so I can make soon. Yum! I love hoisin sauce. And you have a very inspirational story. Everyone should read it and see what love and compassion can accomplish!

    • Jen says

      Thanks Michele, I do hope you can make it soon! I feel blessed everyday to be the recipient of so much love and service – and for my days to be brightened by kind words such as your. Thank you!

  9. Lisa says

    The pork tenderloin looks delicious!
    But more importantly, I want to add my admiration for your mother and the wonderful example she has been to me.
    Definitely an amazing and special lady.
    Kiwi is lucky to have such an awesome mama too. I have to admit, I spoke out loud in my “dog voice” when I saw that cute picture. 🙂 She’s adorable and reminds me so much of my bulldog, Coco. Wishing all the wonderful women in your family a fabulous Mother’s Day.

  10. Lisa says

    I just have to add what a great family photo that is! Love it.

  11. kara says

    You are amazing. I truly enjoyed getting to know you through your blog after finding you first on pinterest. I have more of your recipes in my “yum” file on pinterest than any other. You are an inspiration in the kitchen, an inspiration in how a life is well lived. Thank you, from Minneapolis.

    • Jen says

      Kara, your comment is one of the most treasured I have ever received! I always feel honored when someone compliments my food (thank you!), but to be complimented as a person means so much more! Thank you, thank you, thank you for warming my heart this day and for many days to come. You are truly a lovely person to go the extra mile and take the time to comment. Wishing you the very best in Minneapolis!

  12. Annie says

    Hi Jen!
    Thank you for all the delicious recipes you share! You truly have the most amazing yummy ones!
    I was so inspired by your moms precious story. Remembering all that we as the human family have to bare sometimes reminds us of our strengths and our love and devotion for one another. We as females do such an amazing job of teaching this gift of selfless love. When u see a MOM do this well and instills this in her children it truly is a gift for all and for generations to come!

    • Jen says

      Hi Annie, than you so much for visiting my site and trying my recipes! More than anything, thank you for taking the time to let me know you were inspired by my mom’s story and for your own beautiful words. I feel like I can NEVER do her justice, so just knowing one person was touched by her courage, strength and selflessness, means so much to me!

  13. kara says

    Just a follow up, Jen. In 25 years of marriage and dinners, this was by far my husband’s favorite. All my props to you, and I can’t wait to see what we’re making next!
    Kara in Minneapolis

    • Jen says

      WOW Kara – favorite after 25 years, that is amazing and such a huge compliment!!! Thank you! I am excited to share many more delicious recipes with you both!

  14. Becca Rose says

    Made this for big family dinner – Everyone was super impressed! Thanks Jen! Absolutely delicious!

    • Jen says

      You are so welcome Becca Rose! Thanks so much for letting me know everyone loved it -that makes me so happy!

    • mary beth says

      Thank you, Becca Rose for being one of the ONLY replies from a person who actually MADE the recipe!! Now I will try it and I will post a reply on the outcome.

  15. Kelly says

    I am in a meal swap group where we swap freezer meals once a month. Wondering how or if I could turn this into a freezer meal??? Your thoughts?

    • Jen says

      Hi Kelly! I am pretty sure this would freeze well. I don’t know how much prep you want to do beforehand, but I might suggest following the recipe through browning it and brushing it with a layer of the Blackberry Hoisin Ginger Sauce and then freezing it. Then the cook would just have to defrost the meat, brush with extra sauce and cook. Let me know how it goes!

  16. Jane says

    I fixed this tonight and it was fabulous! Will definitely make this again.

    • Jen says

      Hi Jane, I am so happy you loved the pork, that makes me so happy!

  17. Cathy B says

    I have this in the crockpot for dinner, while I do some fall cleaning. It smells fabulous! Can’t wait to try it! I am also making the Asian Cucumber Salad that you suggested. Thanks for sharing these recipes!

    • Jen says

      Hi Cathy, great idea to make this pork in the crockpot – it would smell incredible cooking away! I hope you loved it and the Asian salad as well. Thanks for visiting my site! I hope you find lots of yummy food here to enjoy!

      • Cathy B says

        Both recipes were fabulous! My husband voted it the best pork tenderloin he has ever had…even at fancy restaurants! I just pan seared it before putting it in the crockpot and it was perfect. It fell apart as I was cutting it because it was so tender! Thanks again for sharing! I look forward to trying more of your recipes.

        • Jen says

          That is wonderful Cathy, so happy you loved them both! And that is quite a compliment from your husband as well – thank you! Next time I am going to try making pork in the crockpot 🙂

  18. Barb says

    Dear Jen,

    First you blew me away with your delicious recipe for Easy Molten Lava Cake, and then as I clicked to review your recipe for the Blackberry Hoisin Ginger Pork Tenderloin, you blew me away with the story about your beloved mother. I, too, was blessed with an amazing mother who lost three children to cystic fibrosis while she was living, and a forth child who died after her death. Prior to her death, in 1977, my sister, Susie, was one of the longest living people with this disease, which was due to my mother’s diligence, unwavering sacrifice, love and devotion. Susie was twenty-seven years old.

    You, and your story, have touched my heart in a most special way. My love goes out to you, your mom, all of your family, and to all those touched by this illness. And, my immense gratitude goes out to the medical profession, the researches, scientists, and all of the supporters who are working together to bring answers to the forefront in the fight in finding a cure and to provide life-saving treatment to beautiful, precious (as are all) people like you.

    God Bless,

    Barb (From Ohio)

    • Jen says

      Oh Barb, your comment gave me chills! Not many people understand just how devastating cystic fibrosis can be, but you understand in a most personal way. I am deeply sorry for the loss of your siblings due to CF and for your mother. What a special, courageous, strong woman she must have been. I too am so grateful for the advancements in CF medical research. They have never been closer to the cure and I am so excited for the relief of parents everywhere when that day finally comes. Thank you for your big heart and for reaching out and sharing your generous spirit. God bless you and your family! Sending you a big hug from San Diego! Jen

  19. Lauren says

    made this tonight. Our first dinner in the loft.
    It was fantastic. & thank you so much for the the brine recipe, my Loins came out tender & juicy even after extra roasting because my husband likes his meat a little well done. served with fresh sautéed spinach & cacio e pepe Pacchieri. Best.

    • Jen says

      H Lauren, you are most welcome for the brine recipe – it really does make a difference! Your dinner sounds fabulously gourmet with the addition of spinach and cacio e pepe Pacchieri – bravo!

  20. Cindy says

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

    • Jen says

      Wow Cindy, that is awesome! You totally made my day 🙂 I am so happy it was a huge hit, thanks so much for letting me know!

  21. Amber Harding says

    It’s unnatural how natural blackberries go together with pork loin! I’m thrilled by the looks of these pictures 🙂

    • Jen says

      Thank you Amber! It is amazing how well they taste together! Enjoy!!

  22. Natalie says

    What sides do you usually put with this dish?

    Thank you!

    • Jen says

      Hi Natalie! A green salad, rice and pineapple all are delicious with this! Enjoy!

  23. Amber says

    This recipe is great! I have made it multiple times (about two years now) and is a huge with with my family. The pork is always very moist and goes great with mashed potatoes and veggies. The only thing I have changed is not adding the red pepper flakes because of my daughter but I do add them to my plate and my husband’s plate. Love Love Love this recipe and I am very happy to have written a comment on this.

    Thanks for sharing!

    • Jen says

      Hi Amber, thank you so much for taking time to comment! I LOVE hearing that you have been making this recipe for two years and how much you love it- seriously makes my heart so happy! Thank you!!

    • mary beth says

      Thanks, Amber, for your informative review from someone who actually made the recipe – and more than once. Will post my review later today, after I’ve eaten the pork.

  24. Maria says

    Hi Jen, I was wondering what do you do if the pork tenderloin you buy is actually two pork tenderloins. I made this twice I believe but it was so long ago I don’t remember if the tenderloin I bought was one whole piece or two. I think it was one. I just bought it again and had the butcher remove the silver skin and now I see there is two in the package. Please help!! 🙂

    • Jen says

      Hi Maria! It depends on the weight of the pork tenderloin. The recipe is for 2 pounds, so I am assuming that is just one of your pork tenderloins? If you want to make both of them (total of 4 pounds), then I would suggest doubling the recipe. If both the tenderloins equal 2 pounds then I would just follow the recipe as outlined – should still taste great!

      • Maria says

        Great!! thank you so much for replying so quickly. This recipe is to die for. And what an impression it makes.

        • Jen says

          You are so welcome Maria! I am so happy you love it so much!

  25. Alex says

    Hi! I plan on making this for my boyfriend for Valentines day! He Loves these flavors….but I have two questions.
    First, I couldn’t find blackberry preserves but I did find black raspberry jam! Can i use this? Also, I bought a pork Loin, instead of the pork tenderloin. Will the liin work well?
    Thank you!!

    • Jen says

      Hi Alex, you are so thoughtful to make this for Valentine’s Day! I think blackberry raspberry jam would still be delicious – sounds amazing actually. From my understanding, pork loin is the same as pork tenderloin, so you are good to go! Happy Valentine’s Day to you both!

  26. Renai says

    Hi ive just picked some fresh blackberries and was wondering if i can swap them out for the persevered blackberries just wondering if i need to do anything extra
    Thanks xx

    • Jen says

      Hi Renai, unfortunately blackberry preserves are sweeter than just blackberries so if you want to use your own blackberries then I would look up a recipe for blackberry preserves and make that first. I hope that helps!

  27. Jodi says

    This looks delicious! I’ve got turkey tenderloins, wondering if I could use those instead? Thank you!

    A beautiful tribute to your mom. I can’t imagine what you and your family has been through. God bless

    • Jen says

      Thank you for your kind comment Jodi! God bless you and yours as well! I think this would be absolutely delicious on turkey tenderloins!

  28. Nat says

    This was so easy to make and the meat was so tender and full of flavour. Can wait to make again.

    • Jen says

      YAY! I’m so happy it was a huge hit, thanks Nat!

  29. Stephanie S. says

    Fantastic! I made this over the weekend for my family and 2 young kids, we all loved it. Wonderful recipe & definitely a do-over in our house. I made as written & 1/4 t. red pepper flakes were not even noticed by the 8/10 yr olds. FYI…when Jen tells you brine only 20 minutes, trust her, brine only 20 minutes …I left mine in about an hour, I forgot about it and could definitely tell in the texture of meat, it broke down quite a bit. Next time i will set the timer 🙂

    • Jen says

      That is awesome even your two young kids loved it, thanks Stephanie! I am making a sheet pan chicken version soon because I love the sauce so much. Sorry you forgot about the brine! Next time it will be perfect 🙂

  30. Bobi says

    Review is for the sauce only.

    I made this yesterday and it is delicious! I think it’s even better sitting for a day to blend the flavors. I added the maximum amount of ginger too!

    I’m planning to serve it with grilled/broiled Pork Loin Steaks.

    Thank you for posting!

    • Jen says

      You are so welcome Bobbi, I’m so happy you love it! I bet it will be delicious with your pork loin steaks!

  31. Randy says

    Turned out awesome! Used frozen blackberries, thawed them then mashed through a sieve. Sauce was amazing, Hoison and blackberries go well together, already thinking what else to use this on. The brining does make a big difference, really keeps the tenderloin moist Once browned I placed the cast iron pan in the oven, love using cast iron.

    • Jen says

      Thanks for taking the time to comment Randy I’m so happy you loved the roasted pork!

  32. Sharon Nisengard says

    In the height of blackberry season this recipie married delicious berries with hoisin. 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.

    • Jen says

      That is awesome Sharon! I’m thrilled it is a new repeat favorite!

  33. Mouse says

    Oh my word you were not kidding. I have a strained relationship with my kitchen, but I successfully made this and it is *wonderful.*

    Thanks so much for including the explanation about cooking time and temperature; it was very helpful!

    • Jen says

      Yay! Thank you so much for taking the time to comment, I’m so pleased this pork tenderloin was a winner! I hope you relationship is on the mend 😉

  34. Candy says

    Made this for my husband tonight. We both loved it! Will definitely be making it again. I think brining made a huge difference! Yummy!

    • Jen says

      Thanks for your awesome review Candy! I’m so pleased it’s a new repeat favorite!

  35. JoJo says

    Made this tonight and it was amazing. 5 stars for sure. My oldest child does not enjoy pork but loved this recipe. It was the spice vs sweet I think. Like a few others I used my frozen blackberries from my garden and just mashed them with a bit of water…seeds and all. It was terrific.

    • Jen says

      I’m so pleased this port tenderloin recipe was a winner with the whole household! I love that you were able to use blackberries from your garden!

    • Jen says

      Hi Michelle, it is mild with 1/4 teaspoon red pepper flakes in the sauce and medium with 1/2 teaspoon. You can always start with less then add more to taste, enjoy!

  36. Emilee Johnston says

    We made this tonight and it was delicious! I didn’t see the note about not using table salt to brine so that’s what we used and it turned out okay. Not too salty.

    • Jen says

      Phew, I’m so pleased it turned out delicious!

  37. Amy says

    I had this recipe for a long time before making it last night for dinner. What a major mistake, 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.

    • Jen says

      LOL! Thanks for the awesome review Amy. I’m so pleased your whole family loved this recipe!

  38. Britt says

    Can I use this same brine for a pork loin? I LOVE this pork tenderloin recipe, and wondering if the same juiciness will be achieved if the same brine is used for pork loin before smoking? If so, still only 20 minutes?

  39. Jerry says

    Made this recipe for my wife and I. Awesome flavors. We both thoroughly enjoyed it. Will definately make it again.

    • Jen says

      Thanks Jerry, I’m so pleased it will be on repeat!

  40. Kathleen Daiuley says

    Question: I want to serve this on a buffet. In your pictures, it looks as if extra sauce is poured over before serving. Can I warm slightly and add a bit of sauce over the cut tenderloins before serving? Will this still work if the beat cools on the warming tray?

    • Jen says

      Absolutely! It will work great poured over to serve even if it cools a bit. Enjoy!

  41. Fred Kelley says

    Thanks for this delicious recipe Jen. So moist and tender. My wife and I love pork tenderloin, and are always on the search for different ways to cook it. This is a winner, no doubt!!

    • Jen says

      Thanks Fred, I’m so pleased you both loved it!

  42. Natalia says

    Wow, Jen!!! Another fantastic recipe. I served it with Chinese fried rice, sauté spinach and a green salad. The glaze is so flavorful. A great recipe for special occasions. Thank you so much.

    • Jen says

      Your entire meal sounds absolutely incredible Natalia! I’m so pleased you loved the pork!

  43. Kerry J says

    This looks so delicious, could blackberry preserves be subbed for raspberry or blueberry preserves?

  44. Athena Rosenberg says

    This was amazing and easy. I paired it with yellow rice and a berry- spinach salad.

    • Jen says

      Hi Athena, that sounds delicious! I am so happy you enjoyed it!

  45. Bonnie says

    Delicious! The glaze is wonderful!

    • Jen says

      Thanks so much Bonnie, glad you loved it!

  46. Vicky Ford says

    Wow. I am so in love with this sauce. We served it to company and they loved it and I just had it over bbq chicken and spinach strawberry salad and it was incredible. I just finished it all and I’m making this sauce again tomorrow. More than 5 stars from me!!

    • Jen says

      Wow! More than 5 stars- what a generous compliment!! Thank you so much, Vicky! So happy you enjoy this sauce!

  47. Misty Acosta says

    I bought the wrong preserves. Can I use black cherry preserves? I have raspberry but it has seeds.

    • Jen says

      Yes, I think black cherry would be delicious!

  48. J. Walker says

    A nice summer recipe. Quick and relatively easy. I used fresh blackberries, muddles with a bit of sugar. Oh so good. Paired this with a peach, blackberry, blueberry basil salad.

    • Jen says

      Thank you, J! I am so happy you enjoyed this recipe! The salad you paired it with sounds delectable!

  49. Natalie says

    Would love to make this, and do u think it would work with blueberry preserves, or fresh, mashed blueberries also? I love Blackberries, but have a bunch if fresh blueberries to use. I’d appreciate your thoughts bc this sounds awesome & I’ll def try it with Blackberries in the future.

    • Jen says

      Hi Natalie! I apologize not getting back to you sooner, I am so delighted your substitution of blueberries was a success!

  50. Natalie says

    It didn’t ask me for a rating, but I’d rate it 5 stars if I could.

    The flavor, alone, is worth the minimal prep & dishes to make it.

    The only change I made was like a few others who used a different fruit, bc we had fresh on hand, to use up. Otherwise, I made the recipe exactly as written, I only subbed fresh blueberries I needed to use up in place of the blackberry preserves, which I’m sure would be awesome!

    This is easy & TASTY, and worth the minimal effort to make. Just make sure u start the fruit glaze b4 the pork, so it’s ready to brush on the pork after browning, as the directions indicate.

    Ill.def be making this again bc the pork loin, which typically ends up dry, is perfectly cooked & tender, with minimal effort.

    TY for posting this amazing recipe! Much love & prayers for continued health & wellness! ❤️

    • Jen says

      5 stars- wow!! Thank you so much, Natalie, for your glowing review and kind words! I am thrilled you love this recipe and that you’ll be making it again! 🙂 I hope you have a wonderful week and find more recipes to enjoy!

  51. Sherry says

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

    • Jen says

      Yay! So happy you all loved this! Thank you so much, Sherry, I’m so glad the substitution worked for you!

  52. Pat porter says

    Tried this recipe for company tonight! It was so good, a absolutely nothing left. The men went back for second and third helpings, what can I say – this is one great recipe. Will definitely be making this again and may try it with chicken breasts! Thank you so much, you made me look really good!

    • Jen says

      Yay! Thank you so much, Pat! I am so pleased to hear this was such a hit! I’m thrilled it will be a repeat!

  53. Kathy Benjamin says

    What side dishes would you recommend serving with this?

  54. 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?

  55. 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.