Pork Tenderloin with Merlot Shallot Sauce
Pork Tenderloin With Merlot Shallot Sauce is an moderately easy dinner. Made with 2 pork tenderloins, 1 tbsp. olive oil, divided, 1 tbsp. chopped fresh rosemary leaves, 1/2 tsp. salt, divided and 1/2 tsp. freshly ground black pepper, divided, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Preheat oven to 350 degrees.
Coat pork with 1 1/2 teaspoons olive oil, rub with rosemary, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat a heavy, ovenproof skillet over high heat.
Cook pork, turning often, until lightly browned on all sides, 5 minutes.
Transfer skillet and pork to oven; roast until instant-read thermometer reads 140 degrees, about 10 minutes. Transfer pork to a platter; keep warm.
Add remaining 1 1/2 teaspoons oil to same skillet.
Heat over medium heat.
Add shallots and garlic; cook, stirring, until lightly browned, about 4 minutes.
Add wine, cook over high heat until reduced by half, about 5 minutes.
Reduce heat to medium.
Stir in stock concentrate and preserves.
Add remaining 1/4 teaspoon each salt and pepper; adjust seasoning if necessary.
Whisk in butter.
Pour into a serving bowl.
Slice pork into 1/4 inch slices.
Makes 4 servings with sauce.
π· Perfect Pairings
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