• 12 oz Pork tenderloin; cut in 1″ rounds
• Flour
• 4 tb Unsalted butter
• 1 Onion; thinly sliced
• 3 Garlic cloves; minced
• 1/2 c Dry riesling wine
• 1/2 c Raisins
• 3 tb Balsamic vinegar
• 1 tb Green peppercorns; drained
• 1/2 ts Dried thyme; crumbled
• 1/2 ts Dried oregano; crumbled
• 1/4 c Unsalted butter; chilled, cut in pieces
• 1/4 c Pine nuts; toasted

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 1/4 cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve.

Submitted by admin.