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
- Season pork with salt
and pepper, set aside.
- 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.
- Add pork to skillet and
saute until nicely browned on both sides, remove and reserve.
- 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.
- Serve pork with pan sauce.
Serves 4.
Wine suggestion: Pour a
chilled Riesling, preferably the same one used in the dish.
Nutrition Facts
Calories 310 calories
Protein 25 grams
Fat 13 grams
Sodium 530 milligrams
Cholesterol 95 milligrams
Saturated Fat 7 grams
Carbohydrates 20 grams
Fiber 2 grams
Recipe provided courtesy
of Pork, The Other White Meat.
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