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.
- 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)
- Preheat oven to 350.
- Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp pepper.
- Heat a heavy, ovenproof skillet over high heat.
- Cook pork, turning often, until lightly browned on all sides, 5 minutes.
- Transfer skillet and pork to oven; roast until thermomether reads 150 degrees, about 10- 15 minutes.
- Transfer cooked pork to a platter; keep warm.
- Add remaining 1 1/2 tsp oil to same skillet.
- Heat over medium heat.
- Add shallots and garlic; cook, stirring until lightly browned, about 4 minutes.
- Add wine; cook over high heat until reduced by half, about 5 minutes.
- Reduce heat to medium.
- Stir in stock concentrate and preserves.
- Add remaining 1/4 tsp each salt and pepper; adjust seasoning if necessary.
- Whisk in butter.
- Pour into a serving bowl.
- Slice pork into 1/4" slices and serve with sauce.
Amazing!!! Served this at a dinner party and everyone was droolling over their plates. Strongly recomend!!!
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
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.