Black Forest Pork Tenderloin

2 tablespoons olive oil Two 1-pound pork tenderloins, trimmed of fat and silver skin 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 2 cups dry red wine, preferably good-quality Merlot 1 cup Chukar® Red Sour Cherry Preserve 1 tablespoon water (optional) 2 1/2 teaspoons cornstarch (optional) Heat a large heavy-bottomed skillet over medium-high heat and add the oil. Lightly sprinkle the pork on all sides with the salt and pepper. When the oil is hot, add the pork and cook, turning with tongs, until browned on all sides, a total of 4 to 5 minutes. Reduce the heat and continue cooking the meat, turning occasionally, until still pink at the center when cut with a paring knife, 25 to 30 minutes. Transfer the meat to a large plate and tent with aluminum foil to keep warm. Add the wine and preserves to the pan, scraping up the brown bits in the bottom of the pan with a wooden spoon or heatproof rubber spatula. Bring to a simmer and cook until the liquid reduces slightly, 7 to 10 minutes. For a thicker sauce, mix the water and cornstarch and add to the pan, then stir well and simmer for 1 minute, or until thick and shiny. To serve, slice the tenderloin and spoon the cherry-wine sauce over the meat. Cook's Hint: For fun and variety, try sprinkling the sliced, sauced pork with fresh chopped herbs such as sage, thyme, or parsley.

from Chukar Cherries - www.chukar.com