Medallions Of Pork with Red-Wine Sauce

Medallions Of Pork With Red-wine Sauce Recipe

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8 slice
pork loin, boneless and trimmed of fat, 3 ounces each
1/2 c
red wine
1 tsp
balsamic vinegar
2 tsp
1 Tbsp
olive oil
2 Tbsp
shallots, finely chopped
2 Tbsp
1 Tbsp
ginger, grated
1/2 tsp
thyme, dried
bay leaf

How to Make Medallions Of Pork with Red-Wine Sauce


  • 1Place pork slices on a flat surface; pound lightly with a mallet, then sprinkle with salt and pepper.
  • 2Combine ginger, thyme, vinegar, bay leaf, clove, wine and honey in a bowl and blend well.
  • 3Place sliced pork in a dish and pour mixture over it; marinate for 10 minutes.
  • 4Drain the pork medallions and pat dry; reserve marinate.
  • 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.
  • 6Reduce heat and cook meat for 2 minutes more; transfer meat to a dish and keep warm.
  • 7In skillet add the shallots and cook stirring until wilted; add the reserved marinate and cook, stirring and scraping the bottom.
  • 8Cook until marinate is reduced to 3/4 its original amount.
  • 9Swirl in the butter and pour the sauce over the medallions.
  • 10Remove bay leaf and sprigs of thyme before serving.

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About Medallions Of Pork with Red-Wine Sauce

Course/Dish: Pork
Other Tag: Quick & Easy

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