Pork Tenderloin With Merlot Shallot Sauce
["2 pork tenderloins", "1 Tbsp. olive oil, divided", "1 Tbsp. chopped fresh rosemary leaves", "1/2 tsp. salt, divided", "1/2 tsp. freshly ground black pepper, divided", "4 shallots, minced", "1 garlic clove, minced", "1 c. merlot or other dry red wine", "1 Tbsp. chicken stock concentrate", "2 Tbsp. cherry or blackberry preserves", "2 Tbsp. butter, optional"]
["Preheat oven to 350 degrees.", "Coat pork with 1 1/2 teaspoons olive oil, rub with 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, 5 minutes.", "Transfer skillet and pork to oven; roast until instant-read thermometer reads 140 degrees, about 10 minutes. Transfer pork to a platter; keep warm.", "Add remaining 1 1/2 teaspoons 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 teaspoon each salt and pepper; adjust seasoning if necessary.", "Whisk in butter.", "Pour into a serving bowl.", "Slice pork into 1/4 inch slices.", "Makes 4 servings with sauce."]
["pork tenderloins", "olive oil", "rosemary", "salt", "freshly ground black pepper", "shallots", "garlic", "merlot", "chicken stock concentrate", "cherry", "butter"]