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  • Medallions Of Pork With Red Wine Sauce

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    Medallions Of Pork With Red Wine Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 slc boneless loin of Pork, 3 ounce each, Trimmed of fat
    • 1 whl clove
    • 1/2 c. Red wine
    • 1 tsp Balsamic vinegar
    • 2 tsp Honey
    • 1 Tbsp. Extra virgin olive oil
    • 2 Tbsp. Finely minced shallots
    • 2 Tbsp. Butter
    • 1 Tbsp. Freshly grated ginger
    • 1/2 tsp Dry thyme Or possibly
    • 2 sprg of fresh
    • 1 x Bay leaf Salt and pepper to taste

    Directions

    1. Place pork slices on a flat surface. Lb. 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 mix over it. Marinate for 10 min. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the warm oil.. Cook for 5 min, turn and cook for 5 min more over medium high heat. Reduce heat and cook meat for 2 min more. Transfer meat to a dish and keep hot. In skillet add in the shallots and cook stirring till wilted. Add in the reserved marinate and cook, stirring and scraping the botton. Cook till marinate is reduced to 3/4 its original amount.
    2. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving.

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