- 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
- 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.
- Add butter to a saucepan over medium-high heat. Once melted, add the habaneros and garlic, and sauté for 3–4 minutes.
- 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.
- Pour the cornstarch mixture into the pan, and cook for an additional 5–6 minutes. (Keep the glaze warm until serving.)
- 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.
- Preheat a grill or grill pan to medium heat.
- Cook the pork tenderloin for 6 minutes on each side, browning evenly (so the internal temperature registers 135° F).
- Evenly spread 1/4 cup of the glaze over the pork, and cook for an additional 4–5 minutes.
- Slice the tenderloin into medallions; set on plate and pour glaze on top of your tenderloins. Serve with a smile.