---BILLS20086---
12 oz Pork tenderloin; cut in 1"
- rounds
Flour
4 tb Unsalted butter
1    Onion; thinly sliced
3    Garlic cloves; minced
1/2 c  Dry riesling wine
1/2 c  Raisins
3 tb Balsamic vinegar
1 tb Green peppercorns; drained
1/2 ts Dried thyme; crumbled
1/2 ts Dried oregano; crumbled
1/4 c  Unsalted butter; chilled,
- cut in pieces
1/4 c  Pine nuts; toasted

Season pork with salt and pepper. Coat in flour; shake off excess. Melt 2
tbls butter in heavy skillet over medium-high heat. Add onion and garlic
and saute until golden brown, about 5 minutes. Transfer mixture to bowl.
Melt remaining 2 tbls butter in same skillet over medium-high heat. Add
pork and saute 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.