| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Pork, Wine | 2 | Servings |
INGREDIENTS
| 12 | oz | Pork tenderloin, cut in 1" |
| rounds | ||
| Flour | ||
| 4 | T | Unsalted butter |
| 1 | Onion, thinly sliced | |
| 3 | Garlic cloves, minced | |
| 1/2 | c | Dry riesling wine |
| 1/2 | c | Raisins |
| 3 | T | Balsamic vinegar |
| 1 | T | Green peppercorns, drained |
| 1/2 | t | Dried thyme, crumbled |
| 1/2 | t | Dried oregano, crumbled |
| 1/4 | c | Unsalted butter, chilled |
| cut in pieces | ||
| 1/4 | c | Pine nuts, toasted |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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