Pork Tenderloins with Balsamic-Raisin Sauce

Total Time
Prep 10 mins
Cook 25 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

Baby Kato October 26, 2006

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