| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Pork, Wine |
2 |
Servings |
INGREDIENTS
| 12 |
oz |
Pork tenderloin; cut in 1" rounds |
|
|
Flour |
| 4 |
tb |
Unsalted butter |
| 1 |
|
Onion; thinly sliced |
| 3 |
|
Garlic cloves; minced |
| 1/2 |
c |
Dry riesling wine |
| 1/2 |
c |
Raisins |
| 3 |
tb |
Balsamic vinegar |
| 1 |
tb |
Green peppercorns; drained |
| 1/2 |
ts |
Dried thyme; crumbled |
| 1/2 |
ts |
Dried oregano; crumbled |
| 1/4 |
c |
Unsalted butter; chilled, cut in pieces |
| 1/4 |
c |
Pine nuts; toasted |
INSTRUCTIONS
BILLS20086
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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