Ingredients

1/4 cup kosher salt, plus 1 teaspoon

3 cups water, warm

1/4 cup merlot

1/4 teaspoon red pepper flakes

2 tablespoons brown sugar

1 cup ice cubes

2 pounds pork tenderloin

1 tablespoon olive oil

1 teaspoon freshly cracked black pepper

Blackberry Jalapeño Glaze
1 tablespoon unsalted butter

1/2 roasted jalapeño, seeded, minced

1 tablespoon chopped garlic

1/2 cup seedless blackberry preserves

1 1/4 cups Merlot wine, divided

1/2 teaspoon cornstarch

Directions

In a gallon-sized resealable plastic bag, dissolve 1/4 cup of salt in the warm water. Add the 1/4 of Merlot, red pepper flakes, brown sugar, ice cubes and the pork. Brine for exactly 20 minutes. The port becomes mealy if its brined longer.

Meanwhile, prepare the Blackberry Jalapeño Glaze.

Add the butter to a saucepan over medium-high heat. Once melted, add the jalapeños and garlic and sauté for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup of Merlot wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup of wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

Preheat a grill or grill pan to medium heat and heat oven to 375 degrees.

Add the port tenderloin and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees F. At this point, evenly spread 1/4 cup of the glaze over the pork. and place in a heated oven to finish cooking.

Remove the pork from heat and rest before serving.