• Place the salt and warm water into a large resealable baggie and shake to dissolve the salt.
• Add the vinegar, pepper flakes, brown sugar, and ice. Shake to combine.
• Add pork, seal, and place baggie into a large bowl.
• Let pork brine for 15-20 minutes, but no longer.
• Remove from liquid and pat dry with a towel.
• Fire up your grill for direct and indirect cooking.
• Brush the pork with the oil and sprinkle with salt and pepper.
• Add pork to grill. Brown on all sides over direct heat then move to indirect heat.
• Cook until pork temperature reaches 135 F.
• Brush with blackberry glaze on all sides and continue cooking until temperature reaches 145-150 F.
• Remove pork and cover in foil for 10 minutes.
• Slice and serve topped with remaining glaze.

For the glaze

• Roast the jalapenos on your grill. Remove stems and chop the peppers.
• Melt the butter in a medium saucepan.
• Add garlic and jalapenos and saute for 3 minutes.
• Add the preserves and 1 cup of the wine. Whisk to combine well.
• Bring to a slow boil and continue boiling until reduced by half, stirring often.
• In a small bowl, combine the remaining 1/4 cup of wine and the cornstarch. Slowly pour into the saucepan while stirring.
• Cook another 5 minutes then reduce heat and keep warm until ready to use.