Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 1 hour
Totaltime: 1 hour 20 minutes


  • 1/2 cup raisins
    1 cup dry red wine
    3 tablespoons dark brown sugar
    2 tablespoons balsamic vinegar
    1 1/2 cups low salt chicken broth
    3 tablespoons olive oil
    3 8- to 10-ounce pork tenderloins
    1 cup chopped onion
    6 shallots, peeled and minced
    1 tablespoon chopped fresh rosemary
    2 cloves garlic, minced
    2 tablespoons butter


  • Place raisins in wine in a small saucepan and let stand for 1 hour or refrigerated overnight.
    Add brown sugar and 1 tablespoon balsamic vinegar to raisin mixture. Boil over high heat until liquid is reduced to 1 tablespoon. Add chicken broth and continue to boil until mixture is reduced by half. (Can be prepared up to 2 days ahead of time.)
    Preheat oven to 450 degrees.
    Heat olive oil in a heavy, large oven-proof skillet over medium heat. Add tenderloins, and cook until browned on bottom. Add onions and shallots and continue to cook until pork is brown on all sides ans onions are tender. (About 6-8 minutes). Next add garlic. Place skillet in oven and cook pork until meat is done, about 5 minutes.
    Transfer pork to platter. Add the raisin mixture to skillet. Boil, scraping up any brown bits in the skillet. Add remaining balsamic vinegar. Boil sauce for a minute.
    Remove from heat and whisk in the butter. Season with salt and pepper. Slice pork and serve with sauce.
Have you tried the recipe?

Pork tenderloin with raisin sauce

Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook

Newsletter sign up