------------------------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. -----