Medallions Of Pork with Red-Wine Sauce
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Ingredients
-
8 slicepork loin, boneless and trimmed of fat, 3 ounces each
-
1clove
-
1/2 cred wine
-
1 tspbalsamic vinegar
-
2 tsphoney
-
1 Tbspolive oil
-
2 Tbspshallots, finely chopped
-
2 Tbspbutter
-
1 Tbspginger, grated
-
1/2 tspthyme, dried
-
1bay leaf
-
pinchsalt
-
pinchpepper
How to Make Medallions Of Pork with Red-Wine Sauce
- 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.
About Medallions Of Pork with Red-Wine Sauce
Course/Dish: Pork
Other Tag: Quick & Easy
