Friday, June 3, 2016

Blackberry Hoisin Ginger Pork Tenderloin

Last Year's Post: Red-on-Red Chicken Salad
Two Years Ago:  Chicken Gaston Gerard

Pork tenderloin is one of the most popular cuts of pork because it's so tender and doesn't dry out, plus it's so easy to cook. It pairs particularly well with fruit-based sauces.  Although blackberry preserves are the main ingredient in this sauce, it's not as sweet as you would think due to the hoisin sauce, ginger and vinegar.  The taste is complex and delicious even though it's very easy to make.

Speaking of ginger, have you discovered food tubes?  They make life so much easier.  I currently have four in my refrigerator - anchovy paste, grated ginger, wasabi paste and lemongrass paste.  I usually have a tube of tomato paste also.  No more tedious grating of ginger and throwing the rest away, or opening a can of tomato paste and using one tablespoon and tossing the rest.  Or worse yet, dealing with a tin of oily little fish.  You use exactly what you need and the rest keeps fresh for months.  You'll find the veggie/herb tubes like ginger and lemongrass in the produce section of your store near the herbs.  The anchovy paste will be next to the tins of anchovies, the wasabi paste will be in the Asian section, and the tomato paste tubes will be next to cans of tomato paste.  Try one, they're great!

Anyway, back to the pork tenderloin - this was a very easy, delicious and healthy dinner.  I served it with couscous and French green beans and felt that it was totally company-worthy.  We had leftovers so we thin-sliced the pork and served it over salad greens with a drizzle of the sauce and some fresh blackberries the next day and it was equally great cold.

One last note:  careful with the hot pan when it comes out of the oven!  I once burned my hand badly when I turned around for a second and grabbed the handle out of habit.  Put a towel or a mitt over the handle to remind yourself.

print recipe
Blackberry Hoisin Ginger Pork Tenderloin
Serves 4

1 tablespoon butter
2 cloves garlic, minced
1 teaspoon freshly grated ginger
¼ teaspoon red pepper flakes
½ cup blackberry preserves
¼ cup hoisin sauce
2 tablespoons red wine vinegar
¼ teaspoon salt
¼ teaspoon pepper
1 (1 ¼ pound) pork tenderloin
1 tablespoon olive oil
Salt and freshly ground black pepper
Sliced green onions, for garnish (optional)

To prepare the sauce, melt butter in a small saucepan over medium heat.  Add garlic, ginger and red pepper flakes and sauté for 30 seconds.  Stir in blackberry preserves, hoisin sauce, red wine vinegar, salt and pepper.  Taste and adjust seasonings if needed.  Remove about ½ cup for glazing the pork and set aside the saucepan with the remainder.

Preheat oven to 425d.

While the oven preheats, heat olive oil in a large oven-safe sauté pan over medium-high heat.  Sprinkle the pork on all sides with salt and pepper.  Carefully add the pork tenderloin to the pan and sear on all four sides for 1-2 minutes per side to brown.  Brush with some of the glaze and place the pan in the oven for 10-15 minutes.  Brush with the glaze again and return to the oven for an additional 5-10 minutes until the internal temperature is 140d.  Remove and let rest for 10 minutes.

While the pork is resting, re-heat the sauce.  Slice the pork thinly and drizzle with the sauce.  Garnish with optional green onions and pass the remaining sauce separately at the table.

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