Medallions of Pork with Red-Wine Sauce
Yield
4 servingsPrep
20 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
pork loin
boneless, trimmed of fat |
*
|
| 1 | whole |
cloves, ground
|
*
|
| ½ | 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 |
|
| ½ | teaspoon |
thyme
dried, or 2 sprigs of fresh |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
pork loin
boneless, trimmed of fat |
*
|
| 1 | whole |
cloves, ground
|
*
|
| 118 | ml |
red wine
|
*
|
| 5 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
honey
|
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
ginger
freshly grated |
|
| 2.5 | ml |
thyme
dried, or 2 sprigs of fresh |
*
|
| 1 | each |
bay leaves
|
*
|
| 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 ¾ its original amount.
Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving.
