Pork Tenderloin with Balsamic Raisin Sauce

Put the raisins and wine in a small saucepan first thing in the morning. Let them sit for 8 hours while you're at work.

Add brown sugar and 1 tablespoon balsamic vinegar to the plumped raisins. Bring to a boil over high heat and cook until reduced to about 1 tablespoon of liquid, roughly 7 minutes.

Add the chicken stock and continue boiling until reduced by half. Set aside.

Preheat your oven to 230°C. Heat olive oil in a large oven-proof skillet over medium-high heat.

Add the pork tenderloins and brown the bottom side for about 3 minutes. Add the diced onion and shallots.

Continue cooking, turning the pork to brown all sides while the onion softens, about 6 minutes total. Add the garlic in the last minute.

Transfer the skillet to the oven. Cook until the internal temperature hits 60°C, about 4 minutes. (Don't overcook - pork tenderloin goes from perfect to shoe leather quickly.)

Remove pork to a platter and tent with foil. Let it rest while you finish the sauce.

Add the raisin mixture to the skillet and bring to a boil, scraping up all the browned bits. Add the remaining tablespoon of balsamic vinegar.

Remove from heat and whisk in the butter one tablespoon at a time. Season with salt and pepper.

Slice the pork into 2.5cm thick rounds. Arrange on the platter and spoon the sauce over top.