Medallions Of Pork With Red-Wine Sauce

Recipe Ingredients

8		Boneless loin of
		Pork - 3 oz each
		Trimmed of fat
1		Whole clove
1/2 cup	118ml	Red wine
1 teaspoon	5ml	Balsamic vinegar
2 teaspoons	10ml	Honey
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Finely chopped shallots
2 tablespoons	30ml	Butter
1 tablespoon	15ml	Freshly grated ginger
1/2 teaspoon	2.5ml	Dried thyme or
2 sections		Fresh
1		Bay leaf
		Salt and pepper to taste

Recipe Instructions

Place pork slices on a flat surface. Pound lightly with a mallet. 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.

Source:
Emeril Lagasse

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