Pork Tenderloin with Merlot Shallot Sauce

For the Pork and Shallot Sauce

INGREDIENTS:

 2 pork tenderloin (about 1 lb each)
 1 Tbsp olive oil
 1 Tbsp chopped fresh rosemary leaf
 1 ⁄ 2 tsp salt, divided
 1 ⁄ 2 tsp freshly ground pepper, divided
 4 shallots, minced
 1 clove garlic, minced
 1 cup merlot or 1 cup dry red wine
 1 Tbsp chicken stock powder or 1 Tbsp chicken soup base (a concentrated reduced chicken broth can be
substituted)
 2 Tbsp cherry preserves or 2 Tbsp blackberry preserves
 2 Tbsp butter

DIRECTIONS:

 Preheat oven to 350.
 Coat pork loin 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, arrange on serving platter and drizzle with sauce.

Paired with Desert Wind Merlot
Recipe adapted from Food.com

GARLIC BROWN BUTTER ROASTED BRUSSELS SPROUTS, POTATOES
AND CARROTS

INGREDIENTS:

 6 Tbps butter
 5 cloves garlic, minced
 4 large carrots, but into 1-inch chunks
 4 cups brussels sprouts, halved
 3 cups new potatoes or tri-color potato medley, quartered
 ½ tsp salt
 ½ tsp pepper
 Chopped fresh parsley, for garnish

INSTRUCTIONS:

 Preheat oven to 400
 Arrange the chopped carrots and halved Brussels sprouts on baking sheet in a single layer; set aside
 Add butter and garlic in a large, heavy-bottomed nonstick skillet and melt the butter over medium
heat. Swirl the pan occasionally to be sure the butter is cooking evenly.
 Cook for 5 to 7 minutes or until the butter is lightly browned, stirring frequently and skimming foam as
necessary. Do not burn the garlic. Turn down the heat if needed.
 Remove the browned butter from the heat and pour it over the vegetables; season with salt and
pepper and stir until thoroughly combined.
 Roast for 30 – 35 minutes or until the veggies are tender
 Remove from oven and transfer to a serving plate.
 Garnish with parsley and serve.

Recipe adapted from Katerina and her blog Diethood

Pork Tenderloin with Merlot Shallot Sauce

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