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
  • 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
  • 1
    bay leaf
  • pinch
  • pinch

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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About Medallions Of Pork with Red-Wine Sauce

Course/Dish: Pork
Other Tag: Quick & Easy

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