Melt butter in a skillet over medium-high heat; reduce heat to medium. Add tenderloins; cook 7 to 9 minutes on each side or until done. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place in serving dish, reserving drippings in skillet.
Add shallot to skillet; sauté until crisp-tender. Add wine; bring to a boil, and boil, stirring constantly, until syrup consistency. Stir in broth; and cook, stirring occasionally, until slightly thickened. Stir in preserves and remaining salt and pepper; simmer 2 to 3 minutes. Serve with sliced tenderloins; sprinkle with parsley.