Pork Tenderloins with Balsamic Raisin Sauce
Elevate your dinner table with these succulent Pork Tenderloins with Balsamic Raisin Sauce—a perfect blend of savory and sweet flavors that’s sure to impress. Tender, oven-roasted pork is seared to golden perfection and paired with a rich, tangy sauce made from balsamic vinegar, plump raisins, honey, and a touch of fresh rosemary. The sauce gains extra depth from shallots, garlic, and a splash of chicken broth, creating a silky, glossy finish with the addition of butter. Ready in just 45 minutes, this elegant yet easy-to-make dish is ideal for date nights or special gatherings. Serve it alongside creamy mashed potatoes or roasted vegetables to complete your restaurant-quality meal at home. Keywords: pork tenderloin recipe, balsamic raisin sauce, easy pork tenderloin, oven-roasted pork, sweet and savory sauce.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 small, finely chopped Shallots
- 3 cloves, minced Garlic
- 1 cup Balsamic vinegar
- 1 cup Chicken broth
- 1 cup Raisins
- 2 tablespoons Honey
- 1 teaspoon, chopped Fresh rosemary
- 2 tablespoons Butter
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloins dry with paper towels. Season them evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper on each side.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork tenderloins for about 2-3 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and roast the pork for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven, tent the pork with foil, and let it rest for 10 minutes.
While the pork rests, prepare the balsamic raisin sauce. In the same skillet (wipe out excess grease, if necessary), heat over medium heat and add the finely chopped shallots. Sauté for 2 minutes until softened.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Pour in the balsamic vinegar and chicken broth, scraping up any browned bits at the bottom of the skillet for extra flavor.
Stir in the raisins, honey, fresh rosemary, and a pinch of salt and pepper. Bring the mixture to a simmer and cook for 8-10 minutes, or until the sauce reduces slightly and thickens.
Remove the skillet from heat and whisk in the butter to create a glossy finish.
Slice the rested pork tenderloins into medallions and arrange them on a serving plate.
Spoon the balsamic raisin sauce generously over the pork medallions and serve immediately.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 8610 mg | 374% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 180.2 g | ||
| Protein | 236.0 g | 472% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 335 mg | 26% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 6421 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
