Pork Tenderloin With Balsamic Raisin Sauce

1. 1

   Place raisins and wine in heavy small saucepan. Let stand 8 hours.

2. 2

   Add brown sugar and 1 TBSP balsamic vinegar to raisin mixture. Boil over high heat until reduced to 1 TBSP, about 7 min. Add chicken stock and continue to boil until mixture is reduced by half.

3. 3

   Preheat oven to 450. Heat olive oil in heavy large ovenproof skillet over medium high heat. Add tenderloins and cook until brown on bottom, about 3 min. Add onions and continue cooking until pork is browned on all sides and onion is tender, about 6 minutes. Add garlic. Place skillet in oven and cook until thermometer inserted into thickest part registers 140, about 4 min.

4. 4

   Transfer pork to platter. Tent with foil to keep warm. Add raisin mixture to skillet. Boil, scraping up any browned bits in skillet. Add remaining 1 TBSP vinegar. Remove from heat and whisk in butter. Season with salt/pepper.

5. 5

   Slice pork into 1/2 inch thick slices. Arrange in slightly overlapping rows in center of large platter.

* Per serving · 4 servings · Values may vary.