• 1/4 cup kosher salt, plus 1 tsp.
    • 3 cups water
    • 1/4 tsp. red pepper flakes
    • 2 Tbsp. brown sugar
    • 2 lbs. pork tenderloin, silver skin removed
    • 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. cornstarch


  1. In a gallon-sized re-sealable plastic bag, dissolve 1/4 cup of salt, red pepper flakes and brown sugar in the water; then, add the pork. Let brine for 10–20 minutes.
  2. 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 the cornstarch and the remaining 1/4 cup red wine in a small bowl, and mix well.
  4. Pour the cornstarch mixture into the pan, and cook for an additional 5–6 minutes. (Keep the glaze warm until serving.)
  5. Remove the pork from the marinade 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.
  9. Slice the tenderloin into medallions; set on plate and pour glaze on top of your tenderloins. Serve with a smile.