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