I'm always on the hunt for recipes that are good enough for company plus easy enough for when we entertain, and I think this one is a winner. The sauce is really good - although I'll admit I forgot shallots when I was at the store so subbed some caramelized onions I had on hand instead. Enjoy :-)

* Exported from MasterCook *

Pork Tenderloins with Balsamic Raisin Sauce

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Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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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

2 pork tenderloins (about 2 1/4 lbs total) -- (2 to 3)

1 small onion -- minced

6 shallots -- minced

2 garlic cloves -- minced

3 tablespoons unsalted butter

Salt & pepper to taste

Put raisins and wine in a small heavy saucepan. Let stand 8 hours. Add brown sugar and 1 tablespoon balsamic 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 reduced by half. (sauce can be prepared 2 days ahead and chilled).

Preheat overn to 450. Heat olive oil in heavy, ovenproof skillet over medium high heat. Add tenderloins and cook until brown on bottom, about 3 minutes. Add onions and shallots and continue cooking until pork is brown on all sides and onion is tender, about 9 minutes. Add garlic. Place skillet in oven and cook pork until thermometer inserted into thickest part registers 140, about 6 minutes.

Transfer pork to platter and keep warm. Add raisin mixture to skillet. Boil, scraping up any browned bits in skillet. Add remaining tablespoon vinegar. Remove from heat and whisk in butter. Season with salt & pepper. Keep warm.

Slice pork into 1/2-inch thick slices and spoon sauce over.

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