Medallions of pork with riesling sauce

Yield: 2 Servings

Measure Ingredient
12.00 ounce Pork tenderloin; cut in 1\" rounds
\N \N Flour
4.00 tablespoon Unsalted butter
1.00 \N Onion; thinly sliced
3.00 \N Garlic cloves; minced
½ cup Dry riesling wine
½ cup Raisins
3.00 tablespoon Balsamic vinegar
1.00 tablespoon Green peppercorns; drained
½ teaspoon Dried thyme; crumbled
½ teaspoon Dried oregano; crumbled
¼ cup Unsalted butter; chilled, cut in pieces
¼ cup Pine nuts; toasted

BILLS20086

Season pork with salt and pepper. Coat in flour; shake off excess.

Melt 2 tbls butter in heavy skillet over medium-high heat. Add onion and garlic and saute until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 tbls butter in same skillet over medium-high heat. Add pork and saute about 4 minutes per side.

Transfer pork to plate; tent with foil to keep warm. Add onion mixture, wine, green 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. Add ¼ cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve.

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