Sautéed Pork Medallions with Riesling Raisin Sauce
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.
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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.