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 cup raisins; 1 cup red wine; 3 TBSP dark brown sugar; 2 TBSP balsmic vinegar; 1 1/4 cup chicken stock; 3 TBSP olive oil; 3 pork tenderloins; 1 small onion - minced; 2 garlic cloves - minced; 3 TBSP butter

Servings: persons

1
Place raisins and wine in heavy small saucepan. Let stand 8 hours.
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
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
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
Slice pork into 1/2 inch thick slices. Arrange in slightly overlapping rows in center of large platter.

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 10 ingredients. The key ingredients include: 1/2 cup raisins, 1 cup red wine, 3 TBSP dark brown sugar, 2 TBSP balsmic 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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