Medallions Of Pork With Riesling Sauce

• 12 ounces pork tenderloin
• to taste flour
• 4 tablespoons unsalted butter
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup riesling wine
• 1/2 cup golden raisin
• 1 tablespoon green peppercorn
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon thyme
• 1/2 teaspoon dried oregano, or 1 1/2 teaspoons fresh
• 1/4 cup additional unsalted butter
• 1/4 cup toasted pine nuts (pinyons)

1. Season pork with salt and pepper.
2. Coat with flour; shake off excess.
3. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and garlic and saute until golden brown, about 5 minutes; transfer mixture to bowl.
4. Melt remaining 2 tablespoons of butter in same skillet over medium-high heat, and add pork and saute about 4 minutes per side about 16 minutes.
5. Transfer pork to platter; tent with foil to keep warm.
6. Add onion mixture, Riesling, raisins, vinegar, peppercorns and herbs to the same skillet and simmer until sauce thickens, about 4 minutes.
7. Add browned pork to skillet and heat through.
8. Slice and divide pork among plates.
9. Add remaining 1/4 cup butter to sauce in skillet and whisk just until melted; mix in pine nuts.
10. Spoon sauce over pork and serve. Goes well with wild rice pilaf and asparagus or green bean almondine.

pork tenderloin, flour, unsalted butter, onion, garlic, riesling wine, golden raisin, green peppercorn, balsamic vinegar, thyme, oregano, butter, nuts

Taken from www.food.com/recipe/medallions-of-pork-with-riesling-sauce-2938 (may not work)