This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal.
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- add 4 shallots
- add 2 tablespoons butter (optional)
- add 1/2 teaspoon freshly ground pepper
- add 1 cup merlot or dry red wine
- add 1 clove garlic
- add 1 tablespoon chopped fresh rosemary leaves
- add 1 tablespoon olive oil
- add 1 tablespoon chicken stock powder or chicken soup base (a concentrated reduced chicken broth can be substituted)
- add 2 pork tenderloins (about 1 lb each)
- add 2 tablespoons cherry preserves or blackberry preserves
- add 1/2 teaspoon salt
- Preheat oven to 350.
- Coat pork with 1 1/2 tsp olive oil; rub with rosemary, 1/4 tsp salt and 1/4 tsp 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 thermomether reads 150 degrees, about 10- 15 minutes.
- Transfer cooked pork to a platter; keep warm.
- Add remaining 1 1/2 tsp 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 tsp each salt and pepper; adjust seasoning if necessary.
- Whisk in butter.
- Pour into a serving bowl.
- Slice pork into 1/4" slices and serve with sauce.