This Alsatian-inspired dish features pork tenderloin medallions napped with a sweet-sour sauce. It’s elegant enough for company, and easy enough for spur of the moment dinners. Serve with steamed Brussels sprouts, Waldorf salad and warm dinner rolls.

Sautéed Pork Medallions with Riesling Raisin Sauce

1 whole pork tenderloin, about 1 pound, cut into 1-inch slices
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter - divided use
1 onion, thinly sliced
3 garlic cloves, crushed
1/2 cup dry Riesling
1/2 cup raisins
3 tablespoons balsamic vinegar
5 teaspoons drained green peppercorns in brine
1 1/2 teaspoons minced fresh thyme
1 1/2 teaspoons minced fresh oregano

1. Season pork with salt and pepper, set aside.
2. Heat 1 tablespoon butter over medium-high heat in large skillet; sauté onion and garlic until tender and lightly browned, about 3 to 4 minutes, remove and reserve.
3. Add pork to skillet and saute until nicely browned on both sides, remove and reserve.
4. Return to skillet onion mixture with Riesling, raisins, vinegar, green peppercorns and herbs; cook and stir until mixture boils and sauce thickens. Whisk in remaining 2 tablespoons butter a little bit at a time.
5. Serve pork with pan sauce.

Serves 4.

Recipe provided courtesy of Pork, Be Inspired®.