medallions of pork with red-wine sauce
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Ingredients For medallions of pork with red-wine sauce
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8 slicepork loin, boneless and trimmed of fat, 3 ounces each
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pinchsalt
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1bay leaf
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1/2 tspthyme, dried
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1 Tbspginger, grated
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2 Tbspbutter
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2 Tbspshallots, finely chopped
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1 Tbspolive oil
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2 tsphoney
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1 tspbalsamic vinegar
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1/2 cred wine
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1clove
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pinchpepper
How To Make medallions of pork with red-wine sauce
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1Place pork slices on a flat surface; pound lightly with a mallet, then sprinkle with salt and pepper.
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2Combine ginger, thyme, vinegar, bay leaf, clove, wine and honey in a bowl and blend well.
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3Place sliced pork in a dish and pour mixture over it; marinate for 10 minutes.
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4Drain the pork medallions and pat dry; reserve marinate.
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5Place 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.
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6Reduce heat and cook meat for 2 minutes more; transfer meat to a dish and keep warm.
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7In skillet add the shallots and cook stirring until wilted; add the reserved marinate and cook, stirring and scraping the bottom.
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8Cook until marinate is reduced to 3/4 its original amount.
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9Swirl in the butter and pour the sauce over the medallions.
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10Remove bay leaf and sprigs of thyme before serving.
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