Medallions Of Pork W/red Wine Sauce

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Title: MEDALLIONS OF PORK W/RED WINE SAUCE
Categories: Pork, Sauces
Yield: 8 servings

8 Slices boneless loin of
Pork, 3 oz each, trimmed of
Fat
1 Whole clove
1/2 c Red wine
1 ts Balsamic vinegar
2 ts Honey
1 tb Olive oil
2 tb Finely chopped shallots
2 tb Butter
1 tb Freshly grated ginger
1/2 ts Dried thyme OR
2 Springs of fresh
1 Bay leaf
Salt and pepper to taste

Contributed to the echo by: Janice Norman Originally
from: 60 minute Gourmet -- NY Times. Medallions of
Pork with Red-Wine Sauce

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 marinate. 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 bottom.
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.

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