1 1/2 lbs. pork tenderloin
2 chopped onions
1 green pepper
1 red pepper
1 tbsp. brown sugar
2 tbsp. tomato paste
2 c. red wine
1 c. raisins
butter
1 tsp. cinnamon
Salt and pepper

Heat raisins in a little water; set aside. Salt and pepper meat; rub in cinnamon. Brown in butter and keep warm. Add some butter to pan; saute peppers, cut into thin strips. After 5 minutes, add the wine, sugar, and tomato paste. Cook until liquid has decreased. Pour sauce in oven-proof dish, buttered. Add raisins in liquid and place tenderloin on top. Bake at 350 degrees for 20 minutes or more, depending on the degree of pinkness you prefer. Serve with rice and salad.