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Ingredientes
- 12 ounce Pork tenderloin, cut in 1" rounds Flour
- 4 Tbsp. Unsalted butter
- 1 x Onion, thinly sliced
- 3 x Garlic cloves, chopped
- 1/2 c. Dry riesling wine
- 1/2 c. Raisins
- 3 Tbsp. Balsamic vinegar
- 1 Tbsp. Green peppercorns, liquid removed
- 1/2 tsp Dry thyme, crumbled
- 1/2 tsp Dry oregano, crumbled
- 1/4 c. Unsalted butter, chilled, cut in pcs
- 1/4 c. Pine nuts, toasted
Direcciones
- Season pork with salt and pepper. Coat in flour; shake off excess. Heat 2 tbls butter in heavy skillet over medium-high heat. Add in onion and garlic and saute/fry till golden, about 5 min. Transfer mix to bowl.
- Heat remaining 2 tbls butter in same skillet over medium-high heat. Add in pork and saute/fry about 4 min per side. Transfer pork to plate; tent with foil to keep hot. Add in onion mix, wine, green peppercorns and herbs to same skillet and boil till sauce thickens, about 4 min. Add in pork to skillet and heat through. Divide pork among plates. Add in 1/4 c. chilled butter to sauce in skillet and whisk just till melted. Fold in pine nuts.
- Spoon sauce over pork and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 2 servings | |
| Calories 898 | |
| Calories from Fat 514 | 57% |
| Total Fat 58.85g | 74% |
| Saturated Fat 31.03g | 124% |
| Trans Fat 0.03g | |
| Cholesterol 227mg | 76% |
| Sodium 106mg | 4% |
| Potassium 1206mg | 34% |
| Total Carbs 49.01g | 13% |
| Dietary Fiber 4.0g | 13% |
| Sugars 30.68g | 20% |
| Protein 38.74g | 62% |
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