Medallions Of Pork With Riesling Sauce

Recipe Ingredients

		Bills20086
12 oz	340g	Pork tenderloin - cut in 1"
		Flour
4 tablespoons	60ml	Unsalted butter
1		Onion - thinly sliced
3		Garlic cloves - minced
1/2 cup	118ml	Dry Riesling wine
1/2 cup	80g / 2.8oz	Raisins
3 tablespoons	45ml	Balsamic vinegar
1 tablespoon	15ml	Green peppercorns - drained
1/2 teaspoon	2.5ml	Dried thyme - crumbled
1/2 teaspoon	2.5ml	Dried oregano - crumbled
1/4 cup	49g / 1.7oz	Unsalted butter; chilled - cut in pieces
1/4 cup	59ml	Pine nuts - toasted

Recipe Instructions

Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 tbs 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 tbs 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.

Source:
Emeril Lagasse

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