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- Blackberry Ginger Pork Tenderloin - Adapted From Jen of Carlsbad Cravings
- 2 pounds pork tenderloin, silver skin removed
- Brine:
- 1/4 cup kosher salt
- 3 cups warm water
- 2 tablespoons red wine vinegar
- 1/4 teaspoon red pepper flakes
- 2 tablespoons brown sugar
- 1 cup ice cubes
- Pork Rub:
- 1 tablespoon olive oil
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon salt
- Blackberry Ginger Glaze:
- 1/2 cup blackberry preserves (seedless if you can find it!)
- 1/4 cup hoisin sauce (found in the Asian section of the grocery store - it's like a thick soy sauce)
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 to 2 teaspoons freshly grated ginger (ginger provides some heat so use 2 if you want more of a kick)
- 1/4 to 1/2 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- scallions, chopped, for garnish (optional)
- fresh blackberries, for garnish (optional)
View Full Recipe at Pots and Pins
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2095g | |
| Calories 1439 | |
| Calories from Fat 410 | 28% |
| Total Fat 46.05g | 58% |
| Saturated Fat 15.6g | 62% |
| Trans Fat 0.17g | |
| Cholesterol 593mg | 198% |
| Sodium 32828mg | 1368% |
| Potassium 3693mg | 106% |
| Total Carbs 60.43g | 16% |
| Dietary Fiber 3.1g | 10% |
| Sugars 44.65g | 30% |
| Protein 183.8g | 294% |
