medallions of pork with red-wine sauce

How To Make medallions of pork with red-wine sauce

• 1

  Place pork slices on a flat surface; pound lightly with a mallet, then sprinkle with salt and pepper.
• 2

  Combine ginger, thyme, vinegar, bay leaf, clove, wine and honey in a bowl and blend well.
• 3

  Place sliced pork in a dish and pour mixture over it; marinate for 10 minutes.
• 4

  Drain the pork medallions and pat dry; reserve marinate.
• 5

  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.
• 6

  Reduce heat and cook meat for 2 minutes more; transfer meat to a dish and keep warm.
• 7

  In skillet add the shallots and cook stirring until wilted; add the reserved marinate and cook, stirring and scraping the bottom.
• 8

  Cook until marinate is reduced to 3/4 its original amount.
• 9

  Swirl in the butter and pour the sauce over the medallions.
• 10

  Remove bay leaf and sprigs of thyme before serving.
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