Medallions of Pork with Red Wine Sauce
CATEGORIES
INGREDIENTS
  • 8 slices boneless loin of pork
  • 1 Tbsp. grated fresh ginger
  • 2 sprigs fresh thyme or 1/2 tsp. dried
  • 1 bay leaf; 1/2 cup dry red wine
  • 1 whole clove of garlic
  • 1 tsp. balsamic vinegar (don't substitute!)
  • 2 tsps. honey
  • 1 Tbsp. olive oil
  • 2 Tbsp. finely chopped shallots
  • 2 Tbsp. unsalted butter
DIRECTIONS
  1. Place pork slices on flat surface and pound.
  2. Sprinkle w/ salt and freshly ground pepper. Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well.
  3. Place the sliced pork in a dish.
  4. Pour mixture over pork and marinate for 10 minutes (this can be done in a plastic bag, but don't do it in a metal dish).
  5. Drain pork and pat dry.
  6. Reserve marinade.
  7. Heat oil in skillet large enough to hold slices in one layer.
  8. When oil is hot, add pork and cook at med. high about 5 minutes on each side until brown. Continue cooking for about 2 minutes longer. Transfer meat to a warm platter.
  9. In skillet, add shallots and cook until wilted. Add reserved marinade and cook till reduced to 3/4 quantity.
  10. Swirl in butter and pour over pork.
  11. Marlene
RECIPE BACKSTORY
This is a very tasty way to eat pork. It makes a meal like you would get in a fancy restaurant.