Medallions of Pork with Red-Wine Sauce
Author: Epicurus.com Kitchens
Recipe type: Pork
- 8 slices boneless loin of pork, 3 ounces each, trimmed of fat
- 1 whole clove
- 1/2 Cup red wine
- 1 teaspoon Balsamic vinegar
- 2 teaspoons honey
- 1 Tablespoon olive oil
- 2 Tablespoons finely chopped shallots
- 2 Tablespoon butter
- 1 Tablespoon freshly grated ginger
- 1/2 teaspoon dried thyme or 2 sprigs of fresh
- 1 bay leaf
- salt and pepper to taste
- Place pork slices on a flat surface. Pound lightly with a mallet.
- Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes.
- Drain the pork medallions and pat dry.
- Reserve marinade. 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. Reduce heat and cook meat for 2 minutes more. Transfer meat to a dish and keep warm. In skillet add the shallots and cook stirring until wilted.
- Add the reserved marinate and cook, stirring and scraping the botton.
- Cook until marinate is reduced to 3/4 its original amount. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving.