Pork Medallions With Riesling Sauce

• 12 ounces pork tenderloin, cut in 1 inch rounds
• flour for dredging
• 4 tablespoons unsalted butter
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup dry riesling wine
• 1/2 cup raisins
• 3 tablespoons balsamic vinegar
• 1 tablespoon green peppercorns, drained
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon dried oregano, crumbled
• 1/4 cup unsalted butter, chilled, cut in pieces
• 1/4 cup pine nuts, toasted

1. Melt 2 tablespoons of the butter in heavy skillet over medium high heat. Add onion and garlic and saute until golden brown, about 5 minutes. Transfer mixture to bowl.
2. Season pork with salt and pepper. Dredge in flour, shaking off excess.
3. Melt remaining 2 tablespoons of butter in same skillet over medium-high heat. Add pork and saute about 4 minutes per side. Transfer pork to plate and cover with foil to keep warm.
4. Add onion mixture, wine, peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates.
5. Add 1/4 cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve.

pork tenderloin, flour, unsalted butter, onion, garlic, riesling wine, raisins, balsamic vinegar, green peppercorns, thyme, oregano, unsalted butter, pine nuts

Taken from www.epicurious.com/recipes/member/views/pork-medallions-with-riesling-sauce-50182703 (may not work)