Red Wine Reduction for Pork Tenderloin

This is a great sauce to make, instead of gravy. It works really well with pork tenderloin. I made it today for our Thanksgiving dinner. My husband came up with the idea and then we tweaked it a bit.
This makes about 1 cup of sauce but can the recipe can easily be doubled.

Ingredients:

1 tbsp olive oil
1 tbsp butter
1/4 cup sweet onion, chopped
1 cup of dry red wine (I used my favourite Merlot: Gatto Nero)
3/4 cup low sodium chicken broth
a few fresh rosemary leaves, finely chopped (a little goes a long way)
1 clove garlic, minced
1 tbsp honey
1 tbsp rasberry jam
salt and freshly ground black pepper to taste
1 tsp corn starch, mixed well in a small amount of cold water (say 1/8 of a cup) 

Directions:

1. Heat the olive oil and butter over medium heat in a skillet. Saute the onion for about 5 minutes. Add the minced garlic in the last minute and mix in with the onion. Stir in the wine, rosemary, honey and jam and cook down for about ten minutes, stirring frequently. Add in the chicken broth and salt and pepper, along with the corn starch/water mixture and cook down for another 10 minutes, stirring frequently until it thickens. Transfer to a gravy boat and drizzle over the pork tenderloin once it is plated.