Pork Tenderloin with Merlot-Shallot Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal. Ingredients:
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) |
Directions:
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.
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