Recipe - Medallions Of Pork With Riesling Sauce

BILLS20086
12 ounce Pork tenderloin; cut in 1"
rounds
Flour
4 tablespoon Unsalted butter
1 Onion; thinly cut or sliced up
3 Garlic cloves; minced
One half cup Dry riesling wine
One half cup Raisins
3 tablespoon Balsamic vinegar
1 tablespoon Green peppercorns; drained
One half teaspoon Dried thyme; crumbled
One half teaspoon Dried oregano; crumbled
One fourth cup Unsalted butter; chilled,
cut in pieces
One fourth cup Pine nuts; toasted

Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2
tbls butter in heavy skillet over mediumhigh 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 mediumhigh 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 One fourth cup chilled
butter to sauce in skillet and whisk just until melted. Mix in pine nuts.
Spoon sauce over pork and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini