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This is a recipe that I adopted that sounds really delicious! The recipe is going to require a bit of editing to figure it out - I hope to prepare it soon.
- 12 ounces pork tenderloin
- to taste flour
- 4 tablespoons unsalted butter
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1⁄2 cup riesling wine
- 1⁄2 cup golden raisin
- 1 tablespoon green peppercorn
- 3 tablespoons balsamic vinegar
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon dried oregano, or 1 1/2 teaspoons fresh
- 1⁄4 cup additional unsalted butter
- 1⁄4 cup toasted pine nuts (pinyons)
- Season pork with salt and pepper.
- Coat with flour; shake off excess.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and garlic and saute until golden brown, about 5 minutes; transfer mixture to bowl.
- Melt remaining 2 tablespoons of butter in same skillet over medium-high heat, and add pork and saute about 4 minutes per side about 16 minutes.
- Transfer pork to platter; tent with foil to keep warm.
- Add onion mixture, Riesling, raisins, vinegar, peppercorns and herbs to the same skillet and simmer until sauce thickens, about 4 minutes.
- Add browned pork to skillet and heat through.
- Slice and divide pork among plates.
- Add remaining 1/4 cup butter to sauce in skillet and whisk just until melted; mix in pine nuts.
- Spoon sauce over pork and serve. Goes well with wild rice pilaf and asparagus or green bean almondine.