Pork Tenderloin With Merlot Shallot Sauce

• 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

1. Preheat oven to 350 degrees.
2. Coat pork with 1 1/2 teaspoons olive oil, rub with rosemary, 1/4 teaspoon salt and 1/4 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 1/2 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 1/4 teaspoon each salt and pepper; adjust seasoning if necessary.
13. Whisk in butter.
14. Pour into a serving bowl.
15. Slice pork into 1/4 inch slices.
16. Makes 4 servings with sauce.

pork tenderloins, olive oil, rosemary, salt, freshly ground black pepper, shallots, garlic, merlot, chicken stock concentrate, cherry, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9384 (may not work)