Pork Tenderloin with Merlot-Shallot Sauce

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

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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

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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.

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This recipe was wonderful! DH and I both thought it was very flavorful (both the meat and the sauce) and was so easy to prepare. We easily halved the recipe to suit just the 2 of us with 1 lb of tenderloin. We used cherry jam (couldn't find preserves this time of year), but made no other modifications to the recipe. I copied this recipe down as we would definitely have this again. We served with a side of green pole beans. Thanks!

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this was absolutely heavenly! i can't express how much everyone loved this, even the 2 year old! i didn't tamper with this recipe at all, and that's pretty rare! it was perfect! we loved the sauce as well as the flavor of the pork. we used blackberry preserves, i might even experiment with raspberry next time! thanks for sharing, this is a true keeper!!

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wonderful recipe and throughly enjoyed by my husband and I. something I will most definitely be making again! I made it with the blackberry preserves rather than the cherry. Made for ZWT5 for the chow hounds

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This was excellent Pan Nam! I scaled it back for 2 of us and made as directed but reduced the time a bit. I tented it with foil while I made the pan sauce. Very, very nice dish. Made for ZWT5

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PanNan, you have done it again,,. this recipe was fantastic!! I love finding new ways that I can cook pork, especially when I am using our wild game meat. I am always concerned because it tends to not be as moist as store bought pork, but this recipe was great! It was juicy and the sauce was fantastic! This will DEFINITELY be made in our home again! Made for Spring PAC 2009

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WOW! This has to be the most elegant meal I have made so far! I had a 2 lb roast so I had to roast mine 40 minutes total, besides that I followed the directions exactly. My husband said it was his absolute favortie and wants to know when we are having it again. Thank you for a fab recipe!!

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OH MY LORD!!!!!!!!!!! HEAVEN ON MY PLATE!!!!!!!!!!! PLEASE DO NOT PASS THIS ONE UP...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. Oh lord! My DH took one bite and said "5 stars". He doesn't give those out much. He's super harsh. He loved the tenderloin even without the sauce and the sauce sent it into gourmet land. Just to die for. 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?

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I hope you don't mind, but instead of red wine I used tawny port...have a bottle and felt like using it since I never do. Other than that followed this recipe exactly...it was DIVINE! The boozy port/wine with the jam and butter and shallots, yummy...i said it was luscious at dinner and my hubby made fun of me, but it was the perfect word for to describe this dish. This is most definitely a do over! Thanks PanNan!

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WOW!!!!!! This was so good. I made it because I had all of the ingredients, and I am glad that I did. This is my new favorite way to make pork tenderloin. I did substitute onion for shallots.

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Love this recipe but it does take longer to cook than the recipe suggests! I added the butter option and I think fresh blackberries would be a wonderful addition. It's a family favorite!

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outstanding recipe! I used a Columbia Crest Merlot from Washington State. This merlot has a fragrance of blackberries so I used Dickinson's blackberry preserves (marionberry)to enhance the merlot reduction. Highly recommend this wine to cook with pork.

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Excellent! Absolutely outstanding. I made this recipe exactly as written, except that I used plum preserves. Merlot is DH and I's favorite wine, and we loved this sauce! Excellent recipe PanNan!Thanks!Made with pleasure for Zaar World Tour.

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OMG!!! Amazing! I made this for 16 people (I 8x the sauce recipe) for a wine tasting party and it was fabulous! I made most of the sauce ahead of time and then added the pan drippings. I used the blackberry perserves--very easy and elegant. This will be an everyday favorite for us.

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I've made this recipe a few times and it's wonderful every time. Easy yet elegant. Great way to give pork some flavour. I always use a good merlot and the blackberry jam has a bit more zing than the cherry. Thanks for a great recipe.

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A really lovely recipe that can be prepared after work without delaying dinner. I did not have any preserves that I thought would work, and used some black currant syrup which really worked well with the shiraz I used. Served with steamed rice.

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What a lovely dish!! Simple yet elegant. We all loved this dish. The flavors were spot on! I followed the recipe exactly, and wouldn't change a THING! This will be made quite often! Thank you PanNan for posting this keeper!!

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