1 pork tenderloin, trimmed of silver skin

Coarse Salt and black pepper

1 TBS olive oil

2 TBS butter

1 shallot, minced

½ cup white wine

1 cup chicken broth

3 TBS pear jam

2 tsp fresh thyme leaves

Coarse Salt and black pepper to taste

Season the pork tenderloin with salt and pepper and rub with the olive oil. Prepare the grill and get to a medium-high heat, around 400 degrees. Grill the pork turning frequently for about 15 minutes, until a thermometer reads 140 degrees. Remove and let rest, loosely covered with foil. Heat the butter in a sauté pan over high heat. Add the shallot and cook until tender, about 2 minutes. Add the white wine and cook down to 2 TBS. Add the chicken broth and cook down by ½. Add the jam, thyme and season with salt and pepper. Slice the pork and spoon the sauce over it.

Serves 2