Medallions Of Pork with Riesling Sauce

Ingredients:

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.

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