Pork Tenderloins with Balsamic-Raisin Sauce

Submitted by evelynathens

"Very little prep for this delicious dish, but the raisins do have to soak in wine for 8 hours to plump up full of flavour. Just put them in the wine in the morning as you're leaving for work."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 8

ingredients

• 1⁄2 cup raisins
• 1 cup dry red wine
• 3 tablespoons dark brown sugar
• 2 tablespoons balsamic vinegar
• 1 1⁄4 cups chicken stock
• 3 tablespoons olive oil
• 3 pork tenderloin (2 lbs total)
• 1 small onion, minced
• 6 shallots, minced
• 2 cloves garlic, minced
• 3 tablespoons butter

directions

1. Place raisins and wine in small saucepan; let stand 8 hours.
2. Add brown sugar and 1 tblsp balsamic vinegar to raisins.
3. Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
4. Add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
5. Preheat oven to 450 degrees F.
6. Heat olive oil in large, ovenproof skillet over medium-high heat.
7. Add tenderloins and cook until brown on bottom, about 3 minutes.
8. Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes.
9. Add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140F, about 4 minutes.
10. Transfer pork to platter.
11. Tent with foil to keep warm.
12. Add raisin mixture to skillet.
13. Boil, scraping up any browned bits.
14. Add remaining 1 ½ tblsps vinegar.
15. Remove from heat and whisk in butter, 1 tblsp at a time.
16. Season and keep warm.
17. Slice pork into ½ inch thick slices.
18. Arrange in slightly overlapping rolls in center of a large platter.
19. Surround with oven-roasted vegetables.
20. Pour sauce over pork and serve.

Reviews

[Baby Kato]

Thanks Evelyn/athens for sharing your great recipe. The pork was nice and pink, very tender and juicy. The sauce was absolutely delicious. I used cream sherry and fig balsamic vinegar, it was all that I had in the pantry. It worked really well, blending beautifully with the pork. I can't wait to try this with red wine. The golden raisins I used plumped up perfectly, retaining that wonderful sherry flavour. I will definitely make this wonderful dish again and again.