Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Tenderloin with Merlot-Shallot Sauce Recipe
    Lost? Site Map

    Pork Tenderloin with Merlot-Shallot Sauce

    Pork Tenderloin with Merlot-Shallot Sauce. Photo by Zurie

    1/12 Photos of Pork Tenderloin with Merlot-Shallot Sauce

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    PanNan's Note:

    This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 pork tenderloin (about 1 lb each)
    • 1 tablespoon olive oil, divided
    • 1 tablespoon chopped fresh rosemary leaf
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon freshly ground pepper, divided
    • 4 shallots, minced
    • 1 clove garlic, minced
    • 1 cup merlot or 1 cup dry red wine
    • 1 tablespoon chicken stock powder or 1 tablespoon chicken soup base (a concentrated reduced chicken broth can be substituted)
    • 2 tablespoons cherry preserves or 2 tablespoons blackberry preserves
    • 2 tablespoons butter (optional)

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
    3. 3
      Heat a heavy, ovenproof skillet over high heat.
    4. 4
      Cook pork, turning often, until lightly browned on all sides, 5 minutes.
    5. 5
      Transfer skillet and pork to oven; roast until thermomether reads 150 degrees, about 10- 15 minutes.
    6. 6
      Transfer cooked pork to a platter; keep warm.
    7. 7
      Add remaining 1 1/2 tsp oil to same skillet.
    8. 8
      Heat over medium heat.
    9. 9
      Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
    10. 10
      Add wine; cook over high heat until reduced by half, about 5 minutes.
    11. 11
      Reduce heat to medium.
    12. 12
      Stir in stock concentrate and preserves.
    13. 13
      Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
    14. 14
      Whisk in butter.
    15. 15
      Pour into a serving bowl.
    16. 16
      Slice pork into 1/4" slices and serve with sauce.

    Ratings & Reviews:

    • on July 17, 2003

      55

      Amazing!!! Served this at a dinner party and everyone was droolling over their plates. Strongly recomend!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2003

      55

      this was a quick, easy, delicious dinner. i doubled the sauce ingredients and used huckleberry preserves that someone sent me from washington, and the sauce was a perfect compliment to the pork. very enjoyable meal, thanks nan

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2012

      55

      Delicious! I made the recipe as directed using blackberry jam. The meat was not done. We had to slice peices off the ends and put the rest back in the oven.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (29)

    Advertisement

    Nutritional Facts for Pork Tenderloin with Merlot-Shallot Sauce

    Serving Size: 1 (354 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.3
     
    Calories from Fat 111
    26%
    Total Fat 12.3 g
    19%
    Saturated Fat 3.4 g
    17%
    Cholesterol 164.1 mg
    54%
    Sodium 448.3 mg
    18%
    Total Carbohydrate 12.2 g
    4%
    Dietary Fiber 0.2 g
    1%
    Sugars 5.2 g
    20%
    Protein 52.8 g
    105%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites