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4 - 6 servings
suggest servings
| 12 | ounces | pork tenderloin | cut in 1 inch rounds |
| 1 | x | flour, all-purpose | |
| 4 | tablespoons | butter, unsalted | |
| 1 | Onion; | onion | thinly sliced |
| 3 | each | garlic cloves | minced |
| 1/2 | cup | wine | dry |
| 1/2 | cup | raisins, seedless | |
| 3 | tablespoons | balsamic vinegar | |
| 1 | tablespoon | green peppercorns | drained |
| 1/2 | teaspoon | thyme | crumbled |
| 1/2 | teaspoon | oregano | crumbled |
| 1/4 | cup | butter | chilled |
| 1/4 | cup | pine nuts | toasted |
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 sauté 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 sauté 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.
| % Daily Value* | |
| Total Fat 32.0g | 49% |
| Saturated Fat 16.0g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 132mg | 5% |
| Total Carbohydrate 44.0g | 15% |
| Dietary Fiber 2.0g | 8% |
| Sugars 13.0g | |
| Protein 23.0g | 47% |
| Vitamin A | 14% | Vitamin C | 6% | |
| Calcium | 4% | Iron | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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i recently made this recipe and found it was an excellent bread to go with pasta or anything else
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