Do you know what you are making for Mother’s Day?
Or if you are a Mother/woman, do you know what you want someone else to make you for Mother’s Day?
I’ve got just the thing.
It’s moist, its tender, its, sweet, its spicy (you can adjust the heat), it looks fancy, tastes fancy but I promise ANYONE can make it…
That’s right! Blackberry Hoisin Ginger Pork Tenderloin, of course! I am personally making this for my mom on Mother’s Day – because I know she will love it, and I also want to eat it again. and again and again! (And in case you are wondering, I am serving it along with my Asian Cucumber Salad with Red Chili Soy Vinaigrette and the one and only Toffee Pecan Caramel Pound Cake OR Easy Molten Chocolate Lava Cakes, which I am posting this week- its going to be taste bud heaven!)
And while we are briefly touching on the subject of mothers, specifically, my mother, I just have to say I love, admire, and am so grateful for my mom every single day! She has taught me what really matters in life as she lovingly and courageously raised five children (3 with the terminal illness cystic fibrosis, “CF” including myself, and lost one to the devastating disease), with patience, kindness and more selflessness than I thought was humanly possible. Raising five children in patience and love is a hard enough task, but my mom also shouldered the burden of hours and hours of treatments for her “CF” kids. I cherish many late night groggy glimpses of my mom holding my almost empty IV medicine sac high in the air, forcing gravity to pull every last antibiotic drop down the long tubing into my arm, as if each precious drop added time to my life. My mom truly is an angel on earth. (If you want to read more about this amazing woman, because she deserves pages and pages, you can here)
Now back to taste bud heaven I will be gifting my mom for Mother’s Day – if you are curious just how easy it is to create your very own heaven on earth, let me tell you.
The tenderloin is placed in a water/salt/ brine for 20 minutes. Brining is like marinating meat in that it helps keep meat moist and tender by increasing the moisture capacity of the meat, resulting in melt in your mouth meat when cooked.
And I can attest this pork is 110% melt in your mouth tender! They don’t call it pork tenderloin for nothing!
While the pork is tenderizing, its Blackberry Hoisin Ginger time! This glaze seriously takes 5 minutes to make without any skill involved! Simply saute 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!
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. Once you combine the hoisin, garlic, ginger and red pepper with the blackberry preserves, you have created a delectable luscious sauce to bathe your tenderloin in – a sauce that tastes of sweet blackberries, with an underlying Asian flair, with the option to choose how spicy you would like to make 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. And that’s it! One of the simplest, tastiest, impressive meals! It 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, tenderloin fix!
Although I am not a mother to a human, I am mother to my very special French bulldog, Kiwi, my angel who has saved my life and brings me joy everyday! So along with Kiwi…
We wish you a VERY HAPPY MOTHER’S DAY!
- Pork Tenderloin Brine
- 2 pounds pork tenderloin, silver skin removed
- 1/4 cup kosher salt
- 3 cups water, warm
- 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 blackberry preserves
- 1/4 cup hoisin sauce (I use this one) found in the Asian section of any grocery store
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1-2 teaspoons freshly grated ginger (depending on your ginger love, I use 2)
- 1/4-1/2 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 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. 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 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. 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. 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. Meanwhile, warm the sauce. Slice pork thinly then drizzle with Blackberry Hoisin Ginger Glaze - either on a platter or on individual servings.
Carlsbad Cravings Original with brine adapted from Food Network
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