Pork Tenderloin With Merlot Shallot Sauce - cooking recipe

Ingredients

2 pork tenderloins
1 Tbsp. olive oil, divided
1 Tbsp. chopped fresh rosemary leaves
1/2 tsp. salt, divided
1/2 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

Preparation

Preheat oven to 350 degrees.
Coat pork with 1 1/2 teaspoons olive oil, rub with rosemary, 1/4 teaspoon salt and 1/4 teaspoon 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 instant-read thermometer reads 140 degrees, about 10 minutes. Transfer pork to a platter; keep warm.
Add remaining 1 1/2 teaspoons 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 teaspoon each salt and pepper; adjust seasoning if necessary.
Whisk in butter.
Pour into a serving bowl.
Slice pork into 1/4 inch slices.
Makes 4 servings with sauce.