Pork Tenderloin With Balsamic-Raisin Sauce

• 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

1. Place raisins and wine in heavy small saucepan and let stand for 8 hours.
2. Add brown sugar and 1 tablespoon vinegar to raisin mixture.
3. Boil over high heat until liquid is reduced to 1 tablespoon, about 7 minutes.
4. Add chicken stock and continue to boil until mixture is halved.
5. Preheat oven to 450u0b0.
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 cooking until pork is brown on all sides and onion is tender, about 6 minutes.
9. Add garlic.
10. Place in oven and cook until thermometer in thickest part registers 140u0b0, about 4 minutes.
11. Transfer pork to platter.
12. Tent with foil to keep warm.
13. Add raisin mixture to skillet.
14. Boil, scraping up any browned bits in skillet.
15. Add remaining 1 tablespoon vinegar. Remove from heat and whisk in butter.
16. Season sauce.
17. Keep warm.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252659 (may not work)