Recipe Categories
Meat 
Misc. Pork
Pork Wine

James's Tenderloin Slices In Riesling Sauce

12 oz Pork tenderloin, cut in 1" rounds 
    Flour 
4 tbl Unsalted butter 
1 x Onion, thinly sliced 
3 x Garlic cloves, minced 
1/2 cup Dry Riesling wine
1/2 cup Raisins
3 tbl Balsamic vinegar
1 tbl Green peppercorns, drained
1/2 tsp Dried thyme, crumbled
1/2 tsp Dried oregano, crumbled
1/4 cup Unsalted butter, chilled, cut in pieces
1/4 cup Pine nuts, toasted

 Method :
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.