Hedgerow Heaven

   By: Local Links Date: Tue 12th Sep 2017


Pork Tenderloin Brine
2 x 650g  pork loins, trimmed
1/4 cup sea 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 Tenderloin Rub
1 tablespoon olive oil
1 teaspoon freshly cracked
black pepper
1 teaspoon salt

Blackberry Hoisin Ginger Glaze
1/2 cup blackberries
1/4 cup hoisin sauce
1 tablespoon butter
2 garlic cloves, minced
1-2 teaspoons freshly grated ginger
1/4-1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
chopped green onions

In a large freezer bag, dissolve 1/4 cup of salt in the warm water. Add the remaining brine ingredients, including the pork. Brine for exactly 20 minutes, no longer.

Meanwhile, heat the black-berries in a small pan with a tablespoon of water to make a compote. Melt 1 tablespoon of butter in a saucepan over medium heat. Add garlic, ginger and red pepper flakes and saute for 30 seconds. Stir in blackberries, hoisin sauce, red wine vinegar, salt and pepper. Taste and add more red pepper flakes if desired, 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 with the oil, salt and pepper.

Preheat oven to 210°C. Heat 1 tablespoon of oil in a large nonstick 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 a shallow roasting pan or a rack placed on a baking sheet. Brush with Blackberry Hoisin Ginger Glaze, brushing again after 15 minutes of cooking. Roast approximately 25 to 30 minutes or until an internal thermometer inserted into the thickest part of the tenderloin registers between 63 and 65 degrees C. This means the pork will be juicy and slightly pink in the middle. If you don’t want any pink, then cook a little longer, being careful not to overcook or it will dry out.
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.

Mint Simple Syrup
1 cup water
1 cup sugar
1 cup fresh blackberries
4 small sprigs of mint

60 ml Bourbon
120 ml syrup (above)
Crushed Ice
Fresh blackberries and mint sprigs for garnish
For Blackberry Mint Simple Syrup:
Add water, sugar, blackberries and mint to a small saucepan and place over medium-high heat. Use a potato masher or back of a wooden spoon to mash blackberries and muddle mint into sugar mixture. Bring to a boil and simmer just until sugar has dissolved. Allow to cool slightly and place in the refrigerator to chill, at least 2 hours. Strain through a fine mesh or cheesecloth and store in refrigerator until ready to mix cocktails.

Add crushed ice to glasses. Mix bourbon and blackberry mint simple syrup together and pour over ice. Garnish with fresh blackberries and mint.