Blackberry Hoisin Ginger Pork Tenderloin

PORK TENDERLOIN BRINE:--
2x 450-500 g pork tenderloins, trimmed
⅛ cup plain salt
3 cups warm water
2 tbsp red wine vinegar
¼ cup tsp red pepper flakes
2 tbsp brown sugar
1 cup ice cubes
PORK TENDERLOIN RUB:--
1 tbsp rice bran oil
1 tsp New York Cut pepper
¼ tsp SIDS CRAZY SALT
1 tsp salt
BLACKBERRY HOISIN GINGER GLAZE:--
½ cup seedless blackberry jam
¼ cup hoisin sauce
1 tbsp butter
2 garlic cloves, minced
1-2 tsp freshly grated ginger
¼ -½ tsp red pepper flakes
2 tbsp red wine vinegar
½ tsp SIDS SALT & PEPPER
GARNISH:--
Chopped spring onions

In a 4 litre freezer bag, dissolve salt in the warm water. Add the remaining brine ingredients, including the pork. Brine for EXACTLY 20 minutes. The pork becomes mealy if its brined longer.
Meanwhile, prepare the Blackberry Hoisin Ginger Glaze by melting butter in a small saucepan over medium heat. Add garlic, ginger and red pepper flakes and sauté for 30 seconds. Stir in blackberry jam, hoisin sauce, red wine vinegar, and SIDS SALT & PEPPER. Taste and add more red pepper flakes if desired, remembering that the glaze will be less “spicy” because only a little is drizzled over each serving.
At EXACTLY 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with oil, followed by a mixture of SIDS CRAZY SALT and SIDS SALT & PEPPER.
Preheat oven to 220°C.
Heat 1 tablespoon of oil in a heavy bottom fry pan over medium/high heat. When oil is very hot and rippling, add pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side. Place tenderloin on rack in shallow roasting pant. Brush with Blackberry Hoisin Ginger Glaze, brushing again after 15 minutes of cooking. Roast approximately 25-30 minutes until an internal thermometer inserted into the thickest part of the tenderloin registers between 63-65°C. This means the pork will be juicy and slightly pink in the middle.
When pork is done, let stand 10 minutes before slicing. Meanwhile, warm the sauce. Slice pork thinly then drizzle with Blackberry Hoisin Ginger Glaze – either on a platter or on individual servings.
Enjoy!