Blackberry Ginger Balsamic Tenderloin

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Blackberry Ginger Balsamic Tenderloin

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  • Author: Kimberly



For the brine:

  • 2 1 lb. pork tenderloins, trimmed
  • ¼ cup Kosher salt
  • 3 cups warm water
  • 2 T red wine vinegar
  • ¼ tsp red pepper flakes
  • 2 T brown sugar
  • 1 cup ice cubes

For the Rub:

  • 2 T Pinehurst Olive Oil Co. Persian Lime Olive Oil
  • 2  T Salt Sisters Blend

Blackberry Ginger Sauce

  • ¼ cup Hoisin sauce
  • ¼ cup Pinehurst Olive Oil Co. Blackberry Ginger Balsamic Vinegar
  • ¼ cup fresh Blackberries, mashed
  • 1 T Pinehurst Olive Oil Co. Persian Lime Olive Oil
  • 3 cloves of garlic, minced
  • 2 tsp freshly grated ginger
  • ½ tsp red pepper flakes
  • 2 T red wine vinegar
  • ¼ tsp salt
  • ¼ tsp pepper
  • Optional Garnish of chopped green onions


  1. Preheat oven to 425 degrees.
  2. For the brine, in a gallon sized bag dissolve the salt in warm water. Add remaining ingredients and the pork tenderloins. Brine for exactly 20 minutes.
  3. Meanwhile, while the roast is brining, make the Blackberry Ginger Balsamic Sauce. Heat the 1 T Persian Lime Olive Oil over medium heat. Add minced garlic, ginger and crushed red pepper and sauté until fragrant. Stir in the hoisin sauce, Blackberry Ginger Balsamic, fresh Blackberries, red wine vinegar, salt and pepper. Heat until it thickens slightly, about 10 minutes.
  4. Mix the Persian Lime Olive Oil and Salt Sisters Blend seasoning together to create a wet rub. At 20 minutes, remove the pork from the brine and evenly rub both tenderloins with the rub mixture.
  5. Heat 1 T of Persian Lime Olive Oil in a skillet over medium high heat. When it is starting to sizzle, sear both sides of the tenderloins until they are lightly browned. This should take about 1-2 minutes each side.
  6. Place tenderloins on a greased baking rack on a baking sheet. Brush with the Blackberry Ginger glaze and place in preheated oven. Roast for 15 minutes. Remove and brush again with the Blackberry Balsamic Sauce. Roast an additional 10-15 minutes, or until registering an internal temperature of 145-150 degrees.
  7. Let stand for 10 minutes. Slice tenderloin and top with remaining Blackberry Balsamic glaze. Garnish with chopped green onions.
  8. Enjoy!

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