Medallions Of Pork with Red-Wine Sauce

Name: Medallions Of Pork with Red-Wine Sauce
Ingredients: 8 slice pork loin, boneless and trimmed of fat, 3 ounces each; 1 clove; 1/2 c red wine; 1 tsp balsamic vinegar; 2 tsp honey; 1 Tbsp olive oil; 2 Tbsp shallots, finely chopped; 2 Tbsp butter; 1 Tbsp ginger, grated; 1/2 tsp thyme, dried; 1 bay leaf; pinch salt; pinch pepper

Medallions Of Pork With Red-wine Sauce Recipe

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By Just A Pinch KitchenCrew

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Ingredients

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8 slice

pork loin, boneless and trimmed of fat, 3 ounces each
1

clove
1/2 c

red wine
1 tsp

balsamic vinegar
2 tsp

honey
1 Tbsp

olive oil
2 Tbsp

shallots, finely chopped
2 Tbsp

butter
1 Tbsp

ginger, grated
1/2 tsp

thyme, dried
1

bay leaf
pinch

salt
pinch

pepper

How to Make Medallions Of Pork with Red-Wine Sauce

Step-by-Step

Place pork slices on a flat surface; pound lightly with a mallet, then 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.