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.
This has become our standby for an elegant yet simple impress the guests recipe. We serve this with Fried (Green) Apples #10381 and wild rice with walnuts and dried cranberries.
A great recipe -- quite easy, and the sauce is delicious! I was tempted to add some cream as well, but didn't. I used mixed-berries preserve. Thanks!
WOW...IF IN DOUBT - MAKE IT!!! Ok...this was insanely good and easily the BEST pork tenderloin recipe I've had in my whole life. Hard to believe something so simple could turn out so dreamy! I used dried rosemary and increased the garlic and used blackberry preserves in the sauce. My DH took one bite and said "5 stars". He doesn't give those out much. He loved the tenderloin even without the sauce and the sauce sent it into gourmet land. You must try this one!! I paired this tonight with Garlic-Roasted Broccoli Drizzled With Balsamic Vinegar and Rice Pilaf. Insane dinner tonight. Who needs 5 star restaurants with meals like these?
Wow! Delicious moist and flavorful pork loins! I used cherry preserves and the cherry really worked with the merlot. I also doubled the sauce. Made for the Best of 2012.
Such an easy meal yet a show stopper! It looked elegant and it was so delicious. Thanks
Fantastic!!! Amazing how so few ingredients can make such a wonderful entree!!! I made this using a single pork tenderloin but made the full amount of sauce. I served this with Mashed Potatoes With Creme Fraiche and Chives and some corn for a meal that everyone raved about while eating. This is definitely going into my "Best of 2012" cookbook. Thanks for sharing the recipe. Made for ZWT8.
This was so delicious! We love pork loin and will add this version to our regular repetoire. I made it as written except for using pork loin scallops instead of the whole loin and cutting the sauce in half for two. This made a reatively quick and elegant dinner, I over cooked my pork a little but the sauce more than made up for it. I love the very slight sweet edge the jams (I used both) gave to the savory flavors of the shallots and merlot. I used a 14 Hands Merlot which has a slight cherry flavor and was very complimentory to the sausce. Thanks Nan for a great recipe! Made for ZWT 8 by one of The Wild Bunch