Pork Tenderloin with Merlot-Shallot Sauce

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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.

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Ingredients [?]

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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


  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.