Pork Tenderloin with Merlot-Shallot Sauce

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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. 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.