Blackberry Jalapeno Glazed Pork Tenderloin

Super sauce...in the summer when there are fresh blackberries, use those as a garnish!

1/4 cup kosher salt

3 cups of warm water

1/4 cup red wine vinegar

1/2 teaspoon red pepper flakes

3 tablespoons brown sugar

1 cup of ice cubes

2 pork tenderloins

In a gallon size zip-lock place the salt...add the water and let it dissolve...add the rest of the ingredients. Let the tenderloins brine for 20 minutes. Remove the pork and dry it. Rub with a drizzle of olive oil and sprinkle with salt and pepper. Grill over medium heat...about 6-7 minutes a side...when it is almost cooked begin basting with the glaze. Use the extra glaze as a dipping sauce.

Blackberry Jalapeno Glaze

1 tablespoon of butter

1-2 roasted jalapenos, seeded and minced

to roast the jalapenos, place in a hot cast iron skillet and let char on all sides, let cool and peel!

4 minced garlic cloves

1/2 cup seedless blackberry preserves

1 cup of red wine

1 tablespoon of cornstarch

1/4 cup red wine vinegar

Add butter to a saucepan and add the garlic and the jalapeno, saute for three or four minutes. Stir in the preserves and the wine. Simmer until reduced by half. Mix the cornstarch and the red wine vinegar...pour into the blackberry mixture and cook for 5-7 more minutes.