| 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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