Ingredients:
2 pork tenderloins ( about 1 lb each)
1 tablespoon olive oil, divided
1 tablespoon chopped fresh rosemary leaves
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:
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.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.