Medallions Of Pork With Riesling Sauce

• 1 (12 oz.) pork tenderloin, cut into 1-inch thick rounds
• all-purpose flour
• 4 Tbsp. (1/2 stick) butter (unsalted)
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1/2 c. dry Riesling
• 1/2 c. raisins
• 3 Tbsp. balsamic vinegar or red wine vinegar
• 1 Tbsp. drained green peppercorns
• 1 1/2 tsp. minced fresh thyme or 1/2 tsp. dried
• 1 1/2 tsp. minced fresh oregano or 1/2 tsp. dried
• 1/2 stick chilled unsalted butter, cut into pieces
• 1/4 c. pine nuts, toasted

1. Season pork with salt and pepper.
2. Coat in the flour; shake off excess.
3. Melt 2 tablespoons butter in heavy skillet over medium-high heat.
4. Add onion and garlic and saute until golden brown, about 5 minutes.
5. Transfer to bowl.
6. Melt remaining 2 tablespoons butter in same skillet over medium-high heat.
7. Add pork and saute about 4 minutes per side.
8. Transfer pork to plate. Add onion mixture, Riesling, raisins, vinegar, green peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes.
9. Add pork to skillet to heat through.
10. Divide pork among plates.
11. Add 1/4 cup butter to sauce in skillet and whisk just until melted.
12. Mix in pine nuts.
13. Spoon sauce over pork.

pork tenderloin, flour, butter, onion, garlic, dry riesling, raisins, balsamic vinegar, thyme, fresh oregano, butter, pine nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018948 (may not work)