Ingredients
2 pork tenderloins, trimmed
1 tbsp each: olive oil, fresh rosemary chopped
1/2 tsp salt and pepper
4 shallots, minced
1 clove garlic minced
1 C. merlot or other dry red wine
1 tbsp chicken stock concentrate
2-3 tbsp cherry or blackberry preserves
2 tbsp butter
Preparation
make sauce: if you cook the pork on the stove, then use that pan (leave cooked bits) and make the sauce; I usually just grill the pork and make the sauce separately
saute shallots and garlic in oil over med heat; till lightly browned about 4 minutes add wine; cook over high heat till reduced by half; reduce heat to medium stir in stock concentrate and preserves add salt and pepper whisk in butter
grill pork - rubbed with olive oil and rosemary till 140 degrees
