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.