Ingredients
- 3 garlic (cloves)
- 1 rounds flour
- 190 gr pork tenderloin
- 120 ml dry riesling wine
- 85 gr raisins
- 45 ml balsamic vinegar
- 36 gr pine nuts
- 34 gr butter (unsalted)
- 34 gr butter (unsalted)
- 8 gr green peppercorns
- 1 gr thyme (dried)
- 1 gr oregano (dried)
- 1 slice onion
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 quarter cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve. ----
