Pork Tenderloin With Merlot-Shallot Sauce

• 2 pork tenderloins, trimmed
• 1 tbsp each: olive oil, fresh rosemary chopped
• 1/2 tsp salt and pepper
• 4 shallots, minced
• 1 clove garlic minced
• 1 C. merlot or other dry red wine
• 1 tbsp chicken stock concentrate
• 2-3 tbsp cherry or blackberry preserves
• 2 tbsp butter

1. make sauce:
2. if you cook the pork on the stove, then use that pan (leave cooked bits) and make the sauce; I usually just grill the pork and make the sauce separately
3. saute shallots and garlic in oil over med heat;
4. till lightly browned about 4 minutes
5. add wine; cook over high heat till reduced by half;
6. reduce heat to medium
7. stir in stock concentrate and preserves
8. add salt and pepper
9. whisk in butter
10. grill pork - rubbed with olive oil and rosemary till 140 degrees

pork tenderloins, olive oil, salt, shallots, garlic, merlot, chicken, cherry, butter

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-merlot-shallot-sauce-52241811 (may not work)