Medallions of Pork With Riesling Sauce
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 12 ounces pork tenderloin, cut in 1 inch rounds
- 1⁄2 cup flour
- 4 tablespoons butter
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1⁄2 cup riesling wine, dry
- 1⁄2 cup raisins
- 3 tablespoons balsamic vinegar
- 1 tablespoon green peppercorn, drained
- 1 tablespoon fresh thyme
- 1 tablespoon fresh oregano
- 1⁄4 cup butter, chilled, cut in pieces
- 1⁄4 cup pine nuts, toasted
directions
- Season pork with salt & pepper, coat in flour & shake off excess.
- Melt 2 T butter in heavy skillet over medium-high heat, add onion & garlic & saute until golden, about 5 minutes.
- Transfer mixture to bowl.
- Melt remaining 2 T butter in same skillet over medium-high heat, add pork & saute about 4 minutes per side.
- Transfer pork to plate; tent with foil to keep warm.
- Add onion mixture, wine, green peppercorns & herbs to same skillet & simmer until sauce thickens (about 4 minutes).
- Add pork back to skillet & heat through.
- Divide pork among plates.
- Add 1/4 C chilled butter to sauce in skillet & whisk just until melted & mix in pine nuts.
- Spoon sauce over pork & serve.
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RECIPE SUBMITTED BY
DH of 32 years & I are (most of the time) empty nesters, with 2 DD & 2 DS (ages 29, 27, & twins 23). Have lived in the Sioux Falls, SD area since 1984.
As the oldest daughter of a working mom, having to get supper started was the beginning of my love of cooking. Learning & experimenting with what to "throw in" is half the fun, and anyone who says they can't cook is really saying they don't have the patience or interest (IMHO)! ;-) Using fresh produce from the garden is absolutely my favorite thing to do - winter in South Dakota can get loooong with "cardboard" produce from the grocer. Having grown up in the service, we were exposed to lots of different cultural foods. With a mom who also loved to cook, variety & trying new foods was a true treat!
DD (grrrl genius) joined RecipeZaar at the same time I did, and she'd like me to get *all* my recipes uploaded and use the site, rather than my sending paper copies. We'll see how quickly I accomplish that !