Medallions of Pork with Riesling Sauce
Yield
4 - 6 servingsPrep
30 minCook
10 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
pork tenderloin
cut in 1 inch rounds |
|
| 1 | x |
all-purpose flour
|
*
|
| 4 | tablespoons |
butter, unsalted
|
|
| 1 | Onion; |
onions
thinly sliced |
*
|
| 3 | each |
garlic cloves
minced |
|
| ½ | cup |
wine
dry |
*
|
| ½ | cup |
raisins, seedless
|
|
| 3 | tablespoons |
balsamic vinegar
|
|
| 1 | tablespoon |
green peppercorns
drained |
*
|
| ½ | teaspoon |
thyme
crumbled |
*
|
| ½ | teaspoon |
oregano
crumbled |
|
| ¼ | cup |
butter
chilled |
|
| ¼ | cup |
pine nuts
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
pork tenderloin
cut in 1 inch rounds |
|
| 1 | x |
all-purpose flour
|
*
|
| 6E+1 | ml |
butter, unsalted
|
|
| 1 | Onion; |
onions
thinly sliced |
*
|
| 3 | each |
garlic cloves
minced |
|
| 118 | ml |
wine
dry |
*
|
| 118 | ml |
raisins, seedless
|
|
| 45 | ml |
balsamic vinegar
|
|
| 15 | ml |
green peppercorns
drained |
*
|
| 2.5 | ml |
thyme
crumbled |
*
|
| 2.5 | ml |
oregano
crumbled |
|
| 59 | ml |
butter
chilled |
|
| 59 | ml |
pine nuts
toasted |
|
Directions
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 ¼ cup chilled butter to sauce in skillet and whisk just until melted.
Mix in pine nuts. Spoon sauce over pork and serve.
