Pork Tenderloins with Balsamic-Raisin Sauce |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Very little prep for this delicious dish, but the raisins do have to soak in wine for 8 hours to plump up full of flavour. Just put them in the wine in the morning as you're leaving for work. 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 |
Directions:
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.
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