Ingredients

• 2 lbs. pork tenderloin, silver skin removed
• 1/4 cup kosher salt, plus 1 tsp.
• 3 cups water
• 1/4 tsp. red pepper flakes
• 2 Tbsp. brown sugar
• 1 Tbsp. olive oil
• 1 tsp. freshly cracked black pepper
  
  Blackberry Habanero Glaze:
• 1 Tbsp. unsalted butter
• 1–2 habaneros, minced
• 1 Tbsp. garlic, chopped
• 1/2 cup seedless blackberry preserves
• 1 1/4 cups wine, preferably Merlot, divided
• 1/2 tsp. corn starch

Steps

1. In a gallon-sized re-sealable plastic bag, dissolve 1/4 cup of salt, red pepper flakes and brown sugar in the water; add tenderloin. Let brine for 10–20 minutes.
2. For Glaze: Add butter to a saucepan over medium-high heat. Once melted, add the habaneros and garlic, and sauté for 3–4 minutes.
3. Stir in the blackberry preserves and 1 cup wine, and combine well. Simmer until reduced by half. Add corn starch and the remaining 1/4 cup red wine in a small bowl, and mix well.
4. Pour the corn starch mixture into the pan, and cook for an additional 5–6 minutes. (Keep the glaze warm until serving.)
5. Remove tenderloin from the brine and pat dry. Rub the pork with the olive oil, and season with 1 tsp. salt and freshly cracked black pepper.
6. Preheat a grill or grill pan to medium heat.
7. Cook the pork tenderloin for 6 minutes on each side, browning evenly (so the internal temperature registers 135° F).
8. Evenly spread 1/4 cup of the glaze over the pork, and cook for an additional 4–5 minutes or until the internal temperature registers  145° F .
9. Slice the tenderloin into medallions; set on plate and pour glaze on top of your tenderloins. Serve with a smile.