Pork Tenderloins With Balsamic-Raisin Sauce

• 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.

raisins, red wine, dark brown sugar, balsamic vinegar, chicken stock, olive oil, pork tenderloin, onion, shallots, garlic, butter

Taken from www.food.com/recipe/pork-tenderloins-with-balsamic-raisin-sauce-71152 (may not work)