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Pork Tenderloin with Wine Sauce


2 pork tenderloins(1/2-1 lb each)

Salt and pepper to taste

2 tsp salad or olive oil

For the sauce

1 tbsp salad or olive oil

2 onions-sliced

1 tsp dill seed

1 tsp caraway seed

1/4 cup raisins

8 oz red wine(any type)

1 cup stock(preferably beef)

1-2 tbsp cornstarch


For the meat

Mix the 2 tsp oil,salt and pepper together on a plate.

Roll each piece of meat in the oil and coat well.

Place the meat in a hot skillet and brown on each side.

Lower heat and cook slowly for 10-15 minutes.

Transfer meat to a baking dish and place in 350 oven for 35-40 minutes to finish cooking.

For the Sauce

Saute onion slices in the oil.

Stir in the dill,caraway and raisins.

Cook over low heat for 20 minutes or til onions begin to carmelize.

Add the wine,increase heat and bring to a boil.

Remove tenderloin from the baking pan and keep warm.

Add 1/2 cup water to the pan and scrape up drippings.

Add the drippings and the stock to the wine mixture.

Continue cooking the sauce to reduce slightly.

Mix cornstarch with equal amounts of water and use just enough to lightly thicken the sauce.