Pork Tenderloin With Merlot Shallot Sauce
Juicy pork tenderloin paired with a rich Merlot shallot sauce creates an elegant yet approachable dish. The aromatic rosemary and sweet preserves balance the wine reduction, making it perfect for special dinners or entertaining guests. It combines savory, fruity, and herbal flavors for a memorable meal.
Ingredients
- 2 pork tenderloins ⓘ
- 1 tablespoon olive oil, divided ⓘ
- 1 tablespoon chopped fresh rosemary leaves ⓘ
- 1/2 teaspoon salt, divided ⓘ
- 1/2 teaspoon freshly ground black pepper, divided
- 4 shallots, minced ⓘ
- 1 garlic clove, minced
- 1 cup Merlot or other dry red wine ⓘ
- 1 tablespoon chicken stock concentrate ⓘ
- 2 tablespoons cherry or blackberry preserves ⓘ
- 2 tablespoons butter ⓘ
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Coat pork tenderloins with 1 1/2 teaspoons of olive oil, then rub with chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Heat a heavy, ovenproof skillet over high heat.
- Cook pork, turning often, until lightly browned on all sides, about 5 minutes.
- Transfer the skillet with pork to the oven and roast until an instant-read thermometer reads 140 degrees Fahrenheit, about 10 minutes.
- Transfer pork to a platter and keep warm.
- Add remaining 1 1/2 teaspoons olive oil to the same skillet.
- Heat over medium heat.
- Add minced shallots and garlic; cook, stirring, until lightly browned, about 4 minutes.
- Add Merlot wine; cook over high heat until reduced by half, about 5 minutes.
- Reduce heat to medium.
- Stir in chicken stock concentrate and cherry or blackberry preserves.
- Add remaining 1/4 teaspoon salt and pepper; adjust seasoning if necessary.
- Whisk in butter until sauce is smooth.
- Pour sauce into a serving bowl.
- Slice the pork into 1/4 inch slices and serve with the sauce.
Tips & Substitutions
For a more robust flavor, marinate the pork tenderloins in a mixture of olive oil, rosemary, and garlic overnight. If you don't have Merlot, any dry red wine will work, but avoid sweet varieties. For a twist, consider adding a splash of balsamic vinegar to the sauce for added depth. Always let the meat rest before slicing to retain juices.
Serving Suggestions
Serve the sliced pork tenderloin drizzled with the Merlot shallot sauce alongside creamy mashed potatoes or roasted vegetables for a complete meal. A fresh green salad pairs nicely, and for a festive touch, consider serving it with the Christmas Chowder as a starter.
Storage & Reheating
Store leftover pork tenderloin and sauce in airtight containers in the refrigerator for up to 3 days. To reheat, place the pork in a skillet over medium heat, adding a splash of chicken stock to keep it moist. Reheat the sauce separately in a saucepan until warmed through, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Tenderloin With Merlot Shallot Sauce contains roughly 457 calories, with 9g protein, 59g carbohydrates, and 22g fat. It is an excellent source of dietary fiber (26% of the Daily Value) and iron (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2091mg per serving (91% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while pork tenderloin is ideal due to its tenderness, you could substitute it with pork loin or even chicken breasts if you prefer. Just adjust the cooking times accordingly, as different cuts may require longer cooking to reach the proper internal temperature.
What can I substitute for cherry or blackberry preserves?
If you don't have cherry or blackberry preserves, you can use raspberry preserves or even apricot jam for a different flavor profile. Just ensure that the preserves you choose complement the richness of the sauce without overpowering it.
How do I know when the pork is perfectly cooked?
The best way to check for doneness is to use an instant-read thermometer. Pork tenderloin should be cooked to an internal temperature of 140 degrees Fahrenheit. After removing it from the oven, let it rest for a few minutes before slicing to allow the juices to redistribute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).