Ingredients
1 pork tenderloin
Salt and pepper
2 Tablespoons extra virgin olive oil
1 shallot, chopped
¼ cup pine nuts
¼ cup golden raisins
1 ½ cup Marsala wine
Chopped parsley

Season the tenderloin with salt and pepper. Heat the olive oil over medium heat and brown the tenderloin on all sides. Remove from the pan. Add more oil if needed and sauté the pine nuts to toast them, then remove from the pan. Add the shallots and sauté till translucent, then add the pine nuts, raisins and the Marsala wine. Add the tenderloin back top the pan and cook, covered loosely with foil for 30 minutes. Remove the tenderloin from the pan and let rest 5 minutes then slice it diagonally in ¼ inch slices. Dress with the sauce from the pan. Sprinkle with parsley.