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1
In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water.
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2
Add the vinegar, red pepper flakes, brown sugar, ice cubes and the pork.
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3
Brine for exactly 20 minutes.
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4
The pork becomes mealy if its brined longer.
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5
Meanwhile, prepare the Blackberry Jalapeno Glaze.
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6
Remove the pork from the brine and pat dry.
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7
Rub the pork with the olive oil and season with 1 teaspoon salt and freshly cracked black pepper.
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8
Preheat a grill or grill pan to medium heat.
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9
Add the pork tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F on an instant-read thermometer.
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10
At this point, evenly spread 1/4 cup of the glaze over the pork.
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11
Cook for an additional 4 to 5 minutes.
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12
Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil.
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13
Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze.
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14
Add the butter to a saucepan over medium-high heat.
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15
Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes.
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16
Stir in the blackberry preserves and 1 cup wine and combine well.
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17
Simmer until reduced by half.
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18
Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well.
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19
Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more.
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20
Keep the glaze warm until serving.
