Blackberry Hoisin Pork Tenderloin

Sticky sweet hoisin and blackberry jam are a perfect match. Add some tangy rice wine vinegar, fragrant sesame oil and a little chili garlic sauce for heat and you've got a winner of a recipe. Reserve a smidgen of the marinade to sauce the pork tenderloin at the end. 

blackberry hoisin pork tenderloin

Blackberry Hoisin Pork Tenderloin

serves 4


  • 1/4 cup hoisin sauce

  • 1/4 cup seedless blackberry jam

  • 3 tablespoons rice wine vinegar (unseasoned)

  • 2 tablespoons soy sauce or tamari

  • 1 tablespoon sesame oil

  • 1/2 teaspoon chili garlic sauce (or more, to taste)

  • 2 garlic cloves minced

  • 1/4 inch ginger, finely grated or minced

  • 1 1lb pork tenderloin, silver skin removed

  • 1 tablespoon vegetable oil


Mix together the first 8 ingredients. Reserve and refrigerate 1/4 cup of marinade. In a ziploc bag cover the pork tenderloin with marinade and refrigerate for up to 8 hours. 

Preheat oven to 375 F. Preheat a cast iron grill pan over medium high heat for 5 minutes. Remove tenderloin from the marinade and pat dry with paper towels. Add vegetable oil to cast iron grill pan and sear tenderloin on 4-5 minutes a side. Finish the tenderloin in the oven for 10-15 minutes until meat registers 145 F. Let rest for 10 minutes. Slice tenderloin in 1/2 inch slices and finish with reserved marinade. Garnish with chopped cilantro.

I like to serve this juicy pork with jasmine rice and sugar snaps. 

Chili Garlic Sauce adds heat to this blackberry hoisin pork tenderloin.

Chili Garlic Sauce adds heat to this blackberry hoisin pork tenderloin.