In a small saucepan, add blackberries and sugar. Cook on high heat for 5 minutes. Decrease heat to low and simmer for 15 minutes until preserves thicken. In a saucepan over medium-high heat, melt butter. Add jalapeños; sauté for 3 minutes. Add minced garlic; sauté 2 to 3 minutes. Stir in blackberry preserves and wine. Simmer until reduced by half. Add cornstarch to red wine vinegar in small bowl; mix well. Stir cornstarch mixture into pan; cook 5 to 6 minutes. Set aside.
Rub pork with olive oil, and season with salt and pepper. Preheat grill to medium heat. Grill tenderloin for 6 minutes on each side, browning evenly until internal temperature registers 135° F. Evenly spread 1/4 cup of glaze over pork. Cook for an additional 4 to 5 minutes. Remove pork from heat to a cutting board. Serve sliced pork with remaining glaze.
Total Fat 10g
Saturated Fat 3g
Total Carbohydrate 21g
Dietary Fiber 2g