Recipe: Black Forest Pork Tenderloin (using red wine and cherry preserves)

BLACK FOREST PORK TENDERLOIN

2 tablespoons olive oil
2 one-pound pork tenderloins
2 teaspoons kosher salt
3/4 teaspoon fresh ground pepper
2 cups red wine, preferably a good-quality Merlot
1 cup cherry preserves
1 tablespoon water mixed with 2 teaspoons cornstarch (optional)

Heat a large, heavy-bottomed skillet over medium-high heat and add oil. Lightly sprinkle pork on all sides with the salt and pepper. When the oil is hot, add the pork and cook, turning occasionally with tongs until browned on all sides; about 4 to 5 minutes total.

Reduce heat and continue cooking meat, turning occasionally until slightly pink in the center when cut with a knife, 25 to 30 minutes. Transfer meat to a platter and cover with foil to keep warm.

Add wine along with the preserves to the pan and stir up the browned bits on the bottom of pan. Bring to a simmer and cook until liquid reduces slightly. (For a thicker sauce, combine water and cornstarch, then add to the sauce. Heat for 1 minute, or until thick and shiny.)

Slice meat and spoon sauce over the top for a beautiful presentation.

Makes 6 servings
Source: Pacific Northwest Wining and Dining by Braiden Rex-Johnson and Jackie Johnston