Pork Tenderloins with Balsamic-Raisin Sauce

Recipe by evelynathens
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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