Pork Tenderloins with Balsamic-Raisin Sauce

READY IN: 35mins
Recipe 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.

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.

Ingredients Nutrition

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.

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