Pork Tenderloins with Balsamic-Raisin Sauce

"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."
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Ready In:




  • 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.

Questions & Replies

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  1. 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.


<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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