Cut pork into 1/2-inch-thick medallions; sprinkle with salt and pepper. Heat butter and oil in large skillet over medium-high heat. Dip both sides of medallions in flour; sauté in batches, about 2 minutes per side. Keep pork warm in 250°. oven. Add Onion Onion, broth and Merlot Sauce to drippings in skillet. Bring to a boil, stirring constantly. Boil 5 minutes; return pork to pan. Cook 2-3 minutes or until pork is cooked through. Serve with mashed potatoes. Makes 6 servings.