Pork Tenderloin With Merlot-Shallot Sauce

• 2 pork tenderloin (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)

1. Preheat 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.

pork tenderloin, olive oil, rosemary leaf, salt, freshly ground pepper, shallots, clove garlic, merlot, chicken stock powder, cherry preserves, butter

Taken from www.food.com/recipe/pork-tenderloin-with-merlot-shallot-sauce-61982 (may not work)