Pork Tenderloins With Balsamic-Raisin Sauce Recipe

Name: Pork Tenderloins 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 dry red wine; 3 tablespoons dark brown sugar; 2 tablespoons balsamic vinegar; 1 1/4 cups chicken stock; 3 tablespoons olive oil; 3 pork tenderloin (2 lbs total); 1 small onion, minced; 6 shallots, minced; 2 cloves garlic, minced; 3 tablespoons butter

Servings: persons

1/2 cup raisins
1 cup dry red wine
3 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
1 1/4 cups chicken stock
3 tablespoons olive oil
3 pork tenderloin (2 lbs total)
1 small onion, minced
6 shallots, minced
2 cloves garlic, minced
3 tablespoons butter

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

532

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 11 ingredients. The key ingredients include: 1/2 cup raisins, 1 cup dry red wine, 3 tablespoons dark brown sugar, 2 tablespoons balsamic vinegar, and more.

Yes, Pork Tenderloins 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 Tenderloins With Balsamic-Raisin Sauce

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