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.

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".

pork tenderloin, olive oil, fresh rosemary leaf, salt, pepper, shallots, garlic, merlot, chicken stock powder, cherry preserves, butter