Medallions of Pork with Red-Wine Sauce

55 minutes Prep: 20 minutes Cook: 35 minutes

92 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

8	slices	pork loin	boneless, trimmed of fat
1	whole	clove
1/2	cup	red wine
1	teaspoon	balsamic vinegar
2	teaspoons	honey
1	tablespoon	olive oil
2	tablespoons	shallots	finely chopped
2	tablespoons	butter
1	tablespoon	ginger	freshly grated
1/2	teaspoon	thyme	dried, or 2 sprigs of fresh
1	each	bay leaf
1	x	salt and black pepper	to taste

Directions

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 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.

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Nutrition Facts

Serving Size 21g

Amount per Serving

Calories 92 85% of calories from fat

	% Daily Value*
Total Fat 9.0g	13%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 42mg	2%
Total Carbohydrate 4.0g	1%
Dietary Fiber 0.0g	0%
Sugars 3.0g
Protein 0.0g	0%