Community Pick
Pork Tenderloin with Merlot-Shallot Sauce
"This recipe was printed in the Houston Chronicle. It's very elegant, but quick and easy enough to prepare for a week night meal."
photo by Zurie
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
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
- 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.
Questions & Replies
-
If I need to prep ahead, do you think I could marinate this for a couple of hours?
Reviews
-
Amazing!!! Served this at a dinner party and everyone was droolling over their plates. Strongly recomend!!! -
WOW...IF IN DOUBT - MAKE IT!!! Ok...this was insanely good and easily the BEST pork tenderloin recipe I've had in my whole life. Hard to believe something so simple could turn out so dreamy! I used dried rosemary and increased the garlic and used blackberry preserves in the sauce. My DH took one bite and said "5 stars". He doesn't give those out much. He loved the tenderloin even without the sauce and the sauce sent it into gourmet land. You must try this one!! I paired this tonight with recipe #193909 and recipe #85669. Insane dinner tonight. Who needs 5 star restaurants with meals like these? -
Delicious! I made the recipe as directed using blackberry jam. The meat was not done. We had to slice peices off the ends and put the rest back in the oven. -
this was a quick, easy, delicious dinner. i doubled the sauce ingredients and used huckleberry preserves that someone sent me from washington, and the sauce was a perfect compliment to the pork. very enjoyable meal, thanks nan -
This has become our standby for an elegant yet simple impress the guests recipe. We serve this with Fried (Green) Apples #10381 and wild rice with walnuts and dried cranberries.
see 26 more reviews
Tweaks
-
Substituted marjoram for rosemary and cover pork/ add dash of red wine before baking -
I hope you don't mind, but instead of red wine I used tawny port...have a bottle and felt like using it since I never do. Other than that followed this recipe exactly...it was DIVINE! The boozy port/wine with the jam and butter and shallots, yummy...i said it was luscious at dinner and my hubby made fun of me, but it was the perfect word for to describe this dish. This is most definitely a do over! Thanks PanNan!
RECIPE SUBMITTED BY
PanNan
Needville, Texas
