Blackberry Jalapeno Glazed Pork Tenderloin

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1/4 cup kosher salt, plus 1 teaspoon

3 cups water, warm

1/4 cup red wine vinegar

1/4 teaspoon red pepper flakes

2 tablespoons brown sugar

1 cup ice cubes

2 pounds pork tenderloin, silver skin removed

Blackberry Jalapeno Glaze, recipe follows

1 tablespoon olive oil

1 teaspoon freshly cracked black pepper

Blackberry Jalapeno Glaze:

1 tablespoon unsalted butter

1 to 2 roasted jalapenos, seeded, minced

1 tablespoon chopped garlic

1/2 cup seedless blackberry preserves

1 1/4 cups wine, preferably Merlot, divided

1/2 teaspoon cornstarch