MEDALLIONS OF PORK WITH RED-WINE SAUCE

Medallions Of Pork with Red-Wine Sauce image

Provided by Kitchen Crew

Categories Pork

Number Of Ingredients 13

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8 slice pork loin, boneless and trimmed of fat, 3 ounces each
1 clove
1/2 c red wine
1 tsp balsamic vinegar
2 tsp honey
1 Tbsp olive oil
2 Tbsp shallots, finely chopped
2 Tbsp butter
1 Tbsp ginger, grated
1/2 tsp thyme, dried
1 bay leaf
pinch salt
pinch pepper

Steps:

1. Place pork slices on a flat surface; pound lightly with a mallet, then sprinkle with salt and pepper.
2. Combine ginger, thyme, vinegar, bay leaf, clove, wine and honey in a bowl and blend well.
3. Place sliced pork in a dish and pour mixture over it; marinate for 10 minutes.
4. Drain the pork medallions and pat dry; reserve marinate.
5. Place meat in a single layer in skillet in the hot oil; cook for 5 minutes, turn and cook for 5 minutes more over medium high heat.
6. Reduce heat and cook meat for 2 minutes more; transfer meat to a dish and keep warm.
7. In skillet add the shallots and cook stirring until wilted; add the reserved marinate and cook, stirring and scraping the bottom.
8. Cook until marinate is reduced to 3/4 its original amount.
9. Swirl in the butter and pour the sauce over the medallions.
10. Remove bay leaf and sprigs of thyme before serving.