Medallions Of Pork With Riesling Sauce - cooking recipe

Ingredients

12 ounces pork tenderloin
to taste flour
4 tablespoons unsalted butter
1 onion, thinly sliced
3 cloves garlic, minced
1/2 cup riesling wine
1/2 cup golden raisin
1 tablespoon green peppercorn
3 tablespoons balsamic vinegar
1/2 teaspoon thyme
1/2 teaspoon dried oregano, or 1 1/2 teaspoons fresh
1/4 cup additional unsalted butter
1/4 cup toasted pine nuts (pinyons)

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, and add pork and saute about 4 minutes per side about 16 minutes.
Transfer pork to platter; tent with foil to keep warm.
Add onion mixture, Riesling, raisins, vinegar, peppercorns and herbs to the same skillet and simmer until sauce thickens, about 4 minutes.
Add browned pork to skillet and heat through.
Slice and divide pork among plates.
Add remaining 1/4 cup butter to sauce in skillet and whisk just until melted; mix in pine nuts.
Spoon sauce over pork and serve. Goes well with wild rice pilaf and asparagus or green bean almondine.