Pork Tenderloin with Merlot-Shallot Sauce

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http://www.food.com/recipe/pork-tenderloin-with-merlot-shallot-sauce-61982

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.

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)

Directions
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 thermometer 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.