Medallions of pork with riesling sauce *
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Pork tenderloin; cut in 1\" rounds |
| Flour | ||
| 4 | tablespoons | Unsalted butter |
| 1 | Onion; thinly sliced | |
| 3 | Garlic cloves; minced | |
| ½ | cup | Dry riesling wine |
| ½ | cup | Raisins |
| 3 | tablespoons | Balsamic vinegar |
| 1 | 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 |
Directions
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.