Place raisins and wine in small saucepan; let stand 8 hours.
Add brown sugar and 1 tblsp balsamic vinegar to raisins.
Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
Add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
Preheat oven to 450 degrees F.
Heat olive oil in large, ovenproof skillet over medium-high heat.
Add tenderloins and cook until brown on bottom, about 3 minutes.
Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes.
Add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140F, about 4 minutes.
Transfer pork to platter.
Tent with foil to keep warm.
Add raisin mixture to skillet.
Boil, scraping up any browned bits.
Add remaining 1 1/2 tblsps vinegar.
Remove from heat and whisk in butter, 1 tblsp at a time.
Season and keep warm.
Slice pork into 1/2 inch thick slices.
Arrange in slightly overlapping rolls in center of a large platter.
Surround with oven-roasted vegetables.
Pour sauce over pork and serve.
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 tenderloins ( 2 lbs total)
1 small onions, minced
6 shallots, minced
2 cloves garlic, minced
3 tablespoons butter
Steps/Methods:
Place raisins and wine in small saucepan; let stand 8 hours.
Add brown sugar and 1 tblsp balsamic vinegar to raisins.
Boil over high heat until liquid is reduced to 1 tblsp, about 7 minutes.
Add broth and continue to boil until reduced by half (can be prepared 2 days ahead; chill).
Preheat oven to 450 degrees F.
Heat olive oil in large, ovenproof skillet over medium-high heat.
Add tenderloins and cook until brown on bottom, about 3 minutes.
Add onion and shallots and continue to cooking until pork is brown on all sides and onion is tender, about 6 minutes.
Add garlic; place skillet in oven and cook until thermometer inserted into thickest part of meat registers 140F, about 4 minutes.
Transfer pork to platter.
Tent with foil to keep warm.
Add raisin mixture to skillet.
Boil, scraping up any browned bits.
Add remaining 1 1/2 tblsps vinegar.
Remove from heat and whisk in butter, 1 tblsp at a time.
Season and keep warm.
Slice pork into 1/2 inch thick slices.
Arrange in slightly overlapping rolls in center of a large platter.
Surround with oven-roasted vegetables.
Pour sauce over pork and serve.
