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Pork Tenderloin with Raisins and Oregon Hazelnuts

The rich flavor of this sauce can in part be credited to the humble little hazelnut that is added right at the end. Tender pieces of pork are quickly browned and smothered in a seasoned sauce. It’s downright delicious.


  • 1/4 cup raisins
  • 1/4 cup red wine vinegar
  • 1/4 cup red wine
  • 2 large pork tenderloins (about 1 1/2 lbs total)
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon finely ground black pepper
  • 2 tablespoons olive oil
  • 1 yellow onion, thinly sliced
  • 2 shallots, finely chopped
  • 1 clove garlic, chopped
  • 1/4 cup Dry Riesling
  • 1 teaspoon dry mustard
  • 1 teaspoon chopped fresh Italian parsley
  • 1 teaspoon chopped fresh thyme
  • Pinch cayenne pepper
  • Pinch grated lemon zest
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons chopped roasted hazelnuts
  • Parsley sprigs for garnish

Soak raisins in red wine vinegar for about 20 minutes.

Cut pork tenderloins into 3/4-inch slices and gently pound into 1/2-inch thickness.

Mix flour, salt, and pepper; dredge pork in seasoned flour. Add olive oil to a hot, heavy skillet.

Quickly brown pork on both sides; remove to warm platter.

Sauté onion, shallots and garlic in the same pan until just soft, do not brown. Stir in wine.

Add drained raisins, mustard, parsley, thyme, cayenne pepper, lemon zest, balsamic vinegar, and hazelnuts; stir until well combined. Simmer for 2-3 minutes, until sauce thickens.

Spoon sauce over pork and garnish with sprigs of parsley.