Pork Tenderloin with Merlot-Shallot Sauce

Recipe by PanNan
READY IN: 45mins
SERVES: 4
UNITS: US

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)
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DIRECTIONS

  • 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.
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