Pork Tenderloin With Balsamic-Raisin Sauce - cooking recipe

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

Preparation

Place raisins and wine in heavy small saucepan and let stand for 8 hours.
Add brown sugar and 1 tablespoon vinegar to raisin mixture.
Boil over high heat until liquid is reduced to 1 tablespoon, about 7 minutes.
Add chicken stock and continue to boil until mixture is halved.
Preheat oven to 450\u00b0.
Heat olive oil in large ovenproof skillet over medium-high heat.
Add tenderloins and cook until brown on bottom, about 3 minutes.
Add onion and shallots and continue cooking until pork is brown on all sides and onion is tender, about 6 minutes.
Add garlic.
Place in oven and cook until thermometer in thickest part registers 140\u00b0, about 4 minutes.
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 tablespoon vinegar. Remove from heat and whisk in butter.
Season sauce.
Keep warm.