Categories: Main Dish, Pork

Ingredients

• 2 pork tenderloins (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. eheat 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.

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