? 12 ounces Pork tenderloin, cut into 1″ rounds
? Flour
? 4 Tablespoons Unsalted butter
? 1 Onion, thinly sliced
? 3 Garlic cloves, minced
? 1/2 cup Dry Riesling wine
? 1/2 cup Raisins
? 3 Tablespoons Balsamic vinegar
? 1 Tablespoon Green peppercorns, ground
? 1/2 teaspoon thyme, minced
? 1/2 teaspoon oregano, minced
? 1/4 cup butter, chilled & cut into pieces
? 1/4 cup Pine nuts, toasted
Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2 Tablespoons 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 Tablespoons 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.