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
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.