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Pork Tenderloin With Merlot Shallot Sauce

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Ingredients

Adjust Servings:
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)

Nutritional information

426.4
Calories
111 g
Calories From Fat
12.4 g
Total Fat
3.5 g
Saturated Fat
164.1 mg
Cholesterol
448.3mg
Sodium
12.3 g
Carbs
0.3 g
Dietary Fiber
5.2 g
Sugars
52.8 g
Protein
354g
Serving Size (g)
4
Serving Size

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Pork Tenderloin With Merlot Shallot Sauce

Features:
    Cuisine:

    If I need to prep ahead, do you think I could marinate this for a couple of hours?

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.,If I need to prep ahead, do you think I could marinate this for a couple of hours?,This is simply DELISH! LOVED!!! Only modification I made, was to drizzle some red wine over the tenderloin when I put into the oven to keep it from getting dry. Other than that, it is perfect as written…Thank you PanNan, and you have a new fan! Whole family raved!


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    Steps

    1
    Done

    Preheat Oven to 350.

    2
    Done

    Coat Pork With 1 1/2 Tsp Olive Oil; Rub With Rosemary, 1/4 Tsp Salt and 1/4 Tsp Pepper.

    3
    Done

    Heat a Heavy, Ovenproof Skillet Over High Heat.

    4
    Done

    Cook Pork, Turning Often, Until Lightly Browned on All Sides, 5 Minutes.

    5
    Done

    Transfer Skillet and Pork to Oven; Roast Until Thermomether Reads 150 Degrees, About 10- 15 Minutes.

    6
    Done

    Transfer Cooked Pork to a Platter; Keep Warm.

    7
    Done

    Add Remaining 1 1/2 Tsp Oil to Same Skillet.

    8
    Done

    Heat Over Medium Heat.

    9
    Done

    Add Shallots and Garlic; Cook, Stirring Until Lightly Browned, About 4 Minutes.

    10
    Done

    Add Wine; Cook Over High Heat Until Reduced by Half, About 5 Minutes.

    11
    Done

    Reduce Heat to Medium.

    12
    Done

    Stir in Stock Concentrate and Preserves.

    13
    Done

    Add Remaining 1/4 Tsp Each Salt and Pepper; Adjust Seasoning If Necessary.

    14
    Done

    Whisk in Butter.

    15
    Done

    Pour Into a Serving Bowl.

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