Place raisins and wine in heavy saucepan.

Let stand 8 hours (if possible).

Preheat oven to 450º F.

Brown the tenderloin roast on high heat in the olive oil, in a heavy, oven-proof pan, until all sides are seared and browned.

Remove from heat and place the chopped shallots and garlic around the roast.

Sprinkle roast with salt and pepper on all sides.

Surround with peeled potatoes and carrots.

Cover and place in oven for approx 1hour.

Meanwhile, add brown sugar and 1 T balsamic vinegar to raisins.

Boil over high heat until liquid is reduced to 1 T (about 7 minutes).

Add chicken stock and continue to boil until mixture is reduced by 1/2.

Add remaining balsamic vinegar and butter.

Serve with the roasted vegetables and a steamed green vegetable.