PORK TENDERLOIN WITH SHALLOT/WINE REDUCTION

This recipe sounds fancy, but it's really quite simple. The pork tenderloins can be found pre-packaged, usuallly by Hormel; they come in a "log" shape. Look for the unflavored variety for this recipe. You can grill the pork instead of roasting in oven if you prefer, but be careful not to overcook it. Make the sauce while the pork is cooking so that the pork will not have to sit long after cooking.
My husband came up with this one. Hope you'll enjoy it as much as I did!

1 pork tenderloin, trimmed of all visible fat
2 shallots, minced
3 cloves garlic, minced
1/2 cup sweet white wine, such as Moscato or Chenin Blanc
1/2 cup chicken stock
1/2 tbls butter
2 tbls half-and-half (optional; can omit for a thinner sauce)

To cook pork:
Preheat oven to 375˚. Cut "log" of pork in half crosswise. (If necessary, hold pork together w/toothpicks or kitchen twine to maintain rounded shape.) Trim pork of fat, and pat dry with paper towels. Season with kosher salt & black pepper as desired. Roast pork, raised on a small rack, until internal temperature reaches 155˚ - 160˚ (approximately 20 minutes, but go by temperature rather than time). Meat should be opaque and slightly pink in center. Do not overcook pork; it will be cooked more by end of recipe. Slice tenderloin into medallions, about
1 - 11/2" thick. Set aside & keep warm.
Meanwhile, to make sauce:
Melt butter in medium-sized skillet over med-low heat. Saute shallots until transparent, about 5 minutes. Add garlic; cook 1 minute more. Add chicken stock, and increase heat. Bring mixture to a boil, then reduce heat to a high simmer & cook until sauce is reduced by about half. Add wine & repeat process: Bring to boil, then lower heat & reduce by half again. Add half-and-half, & stir over low heat until heated through. Remove sauce to small bowl & keep warm, leaving a bit of sauce coating the skillet. Deglaze pan by stirring over low heat until sauce dries up a bit & leaves crusty bits in the pan.
Final assembly:
Brown pork medallions in deglazed pan (in batches, if necessary) for about 30 seconds per side. Pork should absorb bits of sauce from pan. Quickly place medallions on serving plates & drizzle with reserved sauce. Serve immediately.