Blackberry Hoisin Pork Tenderloin (adapted from carlsbadcravings.com)
For the pork:
2, 14-16 oz. pork tenderloins, trimmed
Pink Himalayan sea salt (available at The Tasteful Olive)
Black pepper
For the glaze:
1 T. The Tasteful Olive Butter infused olive oil
2 cloves garlic, minced
1/4-1/2 t. red pepper flakes
1/4 c. The Tasteful Olive Blackberry Ginger dark balsamic vinegar
1/4 c. hoisin sauce
1/4 t. pink Himalayan sea salt (available at The Tasteful Olive)
1/4 t. black pepper
Preheat the oven to 425. Line a sheet pan with parchment paper and place the tenderloins on the pan. Season with salt and pepper and set aside.
In a small saucepan, heat the olive oil over medium heat and add the garlic and red pepper flakes. Let simmer for 30 seconds then add the balsamic vinegar, hoisin sauce, salt, and pepper and allow the sauce to simmer over medium low heat for 5 minutes. Brush the pork tenderloins with the glaze, turning to cover both sides. Place in the preheated oven and roast for 15 minutes. Remove from the oven, brush on the rest of the glaze, and continue roasting for 10-15 more minutes or until the internal temperature of the pork reaches 145-150 degrees. Let stand 10 minutes before slicing. Enjoy!
