Pork Tenderloin with Merlot-Shallot Sauce

Total Time
Prep 15 mins
Cook 30 mins

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

Ingredients Nutrition

  • 2 pork tenderloin (about 1 lb each)
  • 1 tablespoon olive oil, divided
  • 1 tablespoon chopped fresh rosemary leaf
  • 12 teaspoon salt, divided
  • 12 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)


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


Most Helpful

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

Emmanuel Comtois July 17, 2003

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

chia June 04, 2003

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.

Lorac August 04, 2012

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