Filet de Porc en Sauce Merlot avec Eschalots et Confiture de Mûre
This is a great recipe that’s easy to put together and has the “wow” factor to have all your guests demanding to know your secret. It’s the sort of meal you can easily prepare while holding a martini in one hand and a delightful piece of cheese in the other. I’m only kidding as I only cook with a glass of French wine in hand and a bad attitude in the other. Oui! A tenderloin is one of my favorites and I prepare it in a variety of ways but I thought this recipe deserved a salute. It never fails to consistently pleases me each time I prepare it. Try it and let me know what you think. It’s one of Monsieur Louis’ favorites…but then again…
SERVES 4
Ingredients
This recipe is as elegant as it it quick and easy to prepare for an evening meal
2 pork tenderloins (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 dry red wine
1 tablespoon chicken stock powder or chicken soup base (a concentrated reduced chicken broth can be substituted)
2 tablespoons cherry preserves or blackberry preserves
2 tablespoons butter
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 25- 35 minutes. This will varie which each oven so I use the cooking thermometer as my guide especially with pork (because you can never be too careful with pork – thanks Mom)
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.
Serve with baby red potatoes and a green salad with vinaigrette dressing. Yum!!
Note: Rather than pouring the sauce I cut the tenderloin into medallions while in the pan. That way every medallion is thoroughly coated with the delicious sauce. I really think it’s a better way of doing it and guaranteed to please your guests. Let me know what you think.