Pork Tenderloin With Balsamic-Raisin Sauce Recipe

Name: Pork Tenderloin With Balsamic-Raisin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. raisins; 1 c. dry red wine; 3 Tbsp. dark brown sugar; 2 Tbsp. Balsamic vinegar; 1 1/4 c. chicken stock or canned low salt broth; 3 Tbsp. olive oil; 3 pork tenderloins; 1 small onion, minced; 6 shallots, minced; 2 garlic cloves, minced; 3 Tbsp. unsalted butter; salt and pepper

Servings: persons

1/2 c. raisins
1 c. dry red wine
3 Tbsp. dark brown sugar
2 Tbsp. Balsamic vinegar
1 1/4 c. chicken stock or canned low salt broth
3 Tbsp. olive oil
3 pork tenderloins
1 small onion, minced
6 shallots, minced
2 garlic cloves, minced
3 Tbsp. unsalted butter
salt and pepper

1
Place raisins and wine in heavy small saucepan and let stand for 8 hours.
2
Add brown sugar and 1 tablespoon vinegar to raisin mixture.
3
Boil over high heat until liquid is reduced to 1 tablespoon, about 7 minutes.
4
Add chicken stock and continue to boil until mixture is halved.
5
Preheat oven to 450u00b0.
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 cooking until pork is brown on all sides and onion is tender, about 6 minutes.
9
Add garlic.
10
Place in oven and cook until thermometer in thickest part registers 140u00b0, about 4 minutes.
11
Transfer pork to platter.
12
Tent with foil to keep warm.
13
Add raisin mixture to skillet.
14
Boil, scraping up any browned bits in skillet.
15
Add remaining 1 tablespoon vinegar. Remove from heat and whisk in butter.
16
Season sauce.
17
Keep warm.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 c. raisins, 1 c. dry red wine, 3 Tbsp. dark brown sugar, 2 Tbsp. Balsamic vinegar, and more.

Yes, Pork Tenderloin With Balsamic-Raisin Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin With Balsamic-Raisin Sauce

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