Pork Tenderloin With Merlot-Shallot Sauce Recipe

Name: Pork Tenderloin With Merlot-Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
["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."]

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pork tenderloin (about 1 lb each), 1 tablespoon olive oil, divided, 1 tablespoon chopped fresh rosemary leaf, 1/2 teaspoon salt, divided, and more.

Yes, Pork Tenderloin With Merlot-Shallot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Merlot-Shallot Sauce

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