Black Hoisin P Tenderloin
Blackberry Hoisin Pork Tenderloin

I'm in love with this sauce.  It's also great on salmon cakes, venison and chicken.


1 tablespoon Butter Olive Oil

2 cloves garlic, minced

2 teaspoons grated ginger

1/2 cup Blackberry Ginger Balsamic Vinegar

1/4 cup hoisin sauce

1/4 teaspoons crushed red pepper flakes

1/2 teaspoon salt

1/4 teaspoon black pepper

2 lbs. pork tenderloin

3 tablespoon Butter Olive Oil, divided

1 teaspoon salt

1 teaspoon black pepper

2 scallions, thinly sliced

Prepare the Blackberry Hoisin Ginger Glaze by melting 1 tablespoon Butter Olive Oil in a small saucepan over medium heat.  Add garlic, ginger and red pepper flakes and saute for 30 seconds.  Stir in Blackberry Balsamic, hoisin sauce, salt and pepper.   Simmer gently until somewhat thickened and bubbly, about 5 minutes.  Let cool.  If it's too thin, simmer a bit longer.  Be sure not to cook too long or it will stick to the pan.

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 degrees.  In a sturdy skillet over medium high heat, heat the oil and add pork tenderloin.  Sear each side until browned, approximately 1-2 minutes per side.  Place tenderloin on a rack in shallow roasting pan or a rack placed on a baking sheet.  Drizzle with Blackberry Hoisin Ginger Glaze, and drizzle more after 15 minutes of cooking.  (If you don't have a rack, wad up some foil.)


Roast approximately 25 to 30 minutes or until a thermometer inserted into the thickest part of the tenderloin registers between 145 and 150 degrees. 

When pork is done, let stand 10 minutes before slicing.  Meanwhile, warm the sauce.  Thinly slice pork; then drizzle with remaining Blackberry Hoisin Ginger Glaze.  Sprinkle the scallions on top and serve.