Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces pork tenderloin -- in 1"rounds
flour
4 tablespoons butter -- unsalted
1 onion -- thinly sliced
3 cloves garlic -- minced
1/2 cup riesliing wine
1/2 cup golden raisins
1 tablespoon green peppercorns -- in brine,drained
2 teaspoons green peppercorns -- in bride,drained
3 tablespoons balsamic vinegar
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 cup butter -- unsalted
1/4 cup pine nuts -- (pinyons), toasted |
Preparation:
Season pork with salt and pepper. Coat with flour; shake off excess. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and garlic and saute until golden brown, about 5 minutes. Transfer mixture to bowl. Melt remaining 2 tablespoons of butter in same skillet over medium-high heat. Add pork and saute about 4 minutes per side for medium. Transfer pork to platter; tent to keep warm. Add onion mixture, Riesling, raisins, vinegar, 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 butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve. |
