Elegant Pork Tenderloin with Merlot-Shallot Reduction
Indulge in a gourmet experience with this succulent Pork Tenderloin accompanied by a rich Merlot-Shallot reduction. Perfect for special occasions or a delightful weeknight dinner, this dish is not only quick to prepare but also bursts with flavor. The combination of tender pork with the sweet and savory sauce made from shallots, garlic, and red wine transforms a simple meal into an elegant feast. Serve it with a side of roasted vegetables or creamy mashed potatoes for a complete and satisfying meal.
4
Servings
200
Calories
11
Ingredients
Ingredients
pork tenderloin
2 (about 1 lb each, trimmed)
olive oil
1 tablespoon (divided (1 1/2 tsp for pork and 1 1/2 tsp for sauce))
fresh rosemary
1 tablespoon (chopped)
salt
1/2 teaspoon (divided)
freshly ground pepper
1/2 teaspoon (divided)
shallots
4 (minced)
garlic
1 clove (minced)
merlot or dry red wine
1 cup (for deglazing)
chicken stock powder or soup base
1 tablespoon (or concentrated reduced chicken broth)
cherry or blackberry preserves
2 tablespoons (for sweetness and flavor)
butter
2 tablespoons (optional, for richness)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Rub the pork tenderloins with 1 1/2 teaspoons of olive oil, ensuring they are well coated. Sprinkle with chopped fresh rosemary, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper. Allow the pork to rest while preparing the skillet.
3
In a heavy, ovenproof skillet over high heat, add the pork and sear them, turning regularly, until all sides are golden brown, approximately 5 minutes.
4
Transfer the skillet with the seared pork to the preheated oven. Roast until the internal temperature of the pork reaches 150°F (65°C), about 10 to 15 minutes. Once done, remove the pork from the oven and let it rest on a platter, keeping it warm.
5
In the same skillet, add the remaining 1 1/2 teaspoons of olive oil over medium heat. Add minced shallots and garlic to the skillet, cooking while stirring until lightly browned, about 4 minutes.
6
Pour in the Merlot (or dry red wine), allowing it to come to a high simmer. Cook until the liquid reduces by half, which should take around 5 minutes.
7
Lower the heat to medium and stir in the chicken stock powder and preserves, mixing well. Add the remaining 1/4 teaspoon of salt and pepper, adjusting the seasoning according to your taste.
8
For extra richness, whisk in the optional butter until melted and smoothly incorporated into the sauce.
9
Serve the pork tenderloin sliced into 1/4 inch pieces, drizzled with the Merlot-shallot sauce. Enjoy your meal with a side of choice!
Nutrition Information
10g
Fat
14g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is pork tenderloin, specifically two pieces weighing about 1 lb each.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How many servings does this recipe provide?
This recipe provides 4 servings.
What are the nutritional values per serving?
Each serving contains approximately 200 calories, 10g of fat, 14g of carbohydrates, and 15g of protein.
What type of wine is recommended for the reduction sauce?
Merlot or any dry red wine is recommended for the reduction sauce.
How should the pork tenderloin be seasoned?
The pork should be rubbed with olive oil and sprinkled with chopped fresh rosemary, salt, and freshly ground pepper.
How long should I sear the pork?
The pork should be seared in a heavy, ovenproof skillet over high heat for approximately 5 minutes until all sides are golden brown.
What is the target internal temperature for the pork?
The pork is done when it reaches an internal temperature of 150°F (65°C).
How long does the pork roast in the oven?
The pork should roast in the preheated oven for about 10 to 15 minutes.
What type of skillet is necessary for this recipe?
A heavy, ovenproof skillet is necessary as the dish moves from the stovetop to the oven.
What ingredients are needed for the Merlot-Shallot sauce?
The sauce requires olive oil, minced shallots, minced garlic, Merlot (or dry red wine), chicken stock powder, and cherry or blackberry preserves.
How much wine is needed for the sauce?
The recipe calls for 1 cup of Merlot or dry red wine.
How many shallots are used?
Four minced shallots are used in the reduction sauce.
How much garlic is included in the recipe?
One minced clove of garlic is included.
What type of preserves can be used for the sauce?
You can use 2 tablespoons of either cherry or blackberry preserves.
Is butter required for the sauce?
Butter is optional; 2 tablespoons can be whisked in at the end for extra richness.
How much olive oil is used in total?
A total of 1 tablespoon of olive oil is used, divided between the pork (1.5 tsp) and the sauce (1.5 tsp).
What type of rosemary is best for this dish?
Freshly chopped rosemary is best for seasoning the pork.
What should I do with the pork after it is roasted?
Once roasted, remove the pork from the oven and let it rest on a platter to keep it warm before slicing.
How far should the wine be reduced?
The wine should be simmered until the liquid reduces by half, which takes about 5 minutes.
What can I use instead of chicken stock powder?
You can use a soup base or concentrated reduced chicken broth as a substitute for chicken stock powder.
How thick should the pork slices be for serving?
The pork tenderloin should be sliced into 1/4 inch pieces.
What side dishes go well with this meal?
Roasted vegetables or creamy mashed potatoes are recommended as side dishes.
Is this recipe suitable for weeknights?
Yes, it is designed to be quick to prepare, making it perfect for both weeknights and special occasions.
How long does it take to cook the shallots and garlic?
The shallots and garlic should be cooked over medium heat for about 4 minutes until lightly browned.
Can I use a different herb if I don't have rosemary?
While the recipe specifies rosemary, other hearty herbs like thyme could be used as a substitute.
What gives the sauce its sweetness?
The cherry or blackberry preserves provide sweetness and flavor to the Merlot reduction.
How much salt and pepper are used?
A total of 1/2 teaspoon of salt and 1/2 teaspoon of pepper are used, divided between the pork rub and the sauce.
Does the recipe include fiber or sugar information?
No, fiber, sugar, sodium, and cholesterol values are not specified in the provided data.
What is the overall flavor profile of this dish?
The dish is described as succulent, savory, and sweet, offering a gourmet experience.