Ingredients
12 ounces pork tenderloin, cut in 1 inch rounds
flour for dredging
4 tablespoons unsalted butter
1 onion, thinly sliced
3 garlic cloves, minced
1/2 cup dry riesling wine
1/2 cup raisins
3 tablespoons balsamic vinegar
1 tablespoon green peppercorns, drained
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried oregano, crumbled
1/4 cup unsalted butter, chilled, cut in pieces
1/4 cup pine nuts, toasted
Preparation
Melt 2 tablespoons of the butter in heavy skillet over medium high heat. Add onion and garlic and sauté until golden brown, about 5 minutes. Transfer mixture to bowl.
Season pork with salt and pepper. Dredge in flour, shaking off excess.
Melt remaining 2 tablespoons of butter in same skillet over medium-high heat. Add pork and sauté about 4 minutes per side. Transfer pork to plate and cover with foil to keep warm.
Add onion mixture, wine, 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.
