Pork Tenderloins With Balsamic Raisin Sauce

Description

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

• Raisins
• Dry Red Wine
• Dark Brown Sugar
• Balsamic Vinegar
• Chicken Stock
• Olive Oil
• Pork Tenderloin
• Onion
• Shallots
• Garlic
• Butter

Instructions

1. Place raisins and wine in small saucepan
2. Let stand 8 hours
3. Add brown sugar and 1 tblsp balsamic vinegar to raisins
4. Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes
5. Add broth and continue to boil until reduced by half
6. Preheat oven to 450 degrees f
7. Heat olive oil in large, ovenproof skillet over medium-high heat
8. Add tenderloins and cook until brown on bottom, about 3 minutes
9. Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes
10. Add garlic
11. Place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140f, about 4 minutes
12. Transfer pork to platter
13. Tent with foil to keep warm
14. Add raisin mixture to skillet
15. Boil, scraping up any browned bits
16. Add remaining 1 tblsps vinegar
17. Remove from heat and whisk in butter, 1 tblsp at a time
18. Season and keep warm
19. Slice pork into inch thick slices
20. Arrange in slightly overlapping rolls in center of a large platter
21. Surround with oven-roasted vegetables
22. Pour sauce over pork and serve