Pork Tenderloin With Merlot Shallot Sauce

Ingredients

• 2 pork tenderloins
• 1 Tbsp olive oil divided
• 1 Tbsp chopped fresh rosemary leaves
• 12 tsp salt divided
• 12 tsp freshly ground black pepper divided
• 4 shallots minced
• 1 garlic clove minced
• 1 c merlot or other dry red wine
• 1 Tbsp chicken stock concentrate
• 2 Tbsp cherry or blackberry preserves
• 2 Tbsp butter optional

Directions

1. Preheat oven to 350 degrees
2. Coat pork with 1 12 teaspoons olive oil rub with rosemary 14 teaspoon salt and 14 teaspoon 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 instant-read thermometer reads 140 degrees about 10 minutes Transfer pork to a platter keep warm
6. Add remaining 1 12 teaspoons oil to same skillet
7. Heat over medium heat
8. Add shallots and garlic cook stirring until lightly browned about 4 minutes
9. Add wine cook over high heat until reduced by half about 5 minutes
10. Reduce heat to medium
11. Stir in stock concentrate and preserves
12. Add remaining 14 teaspoon each salt and pepper adjust seasoning if necessary
13. Whisk in butter
14. Pour into a serving bowl
15. Slice pork into 14 inch slices
16. Makes 4 servings with sauce