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Medallions Of Pork W/red Wine Sauce

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      Title: MEDALLIONS OF PORK W/RED WINE SAUCE
 Categories: Pork, Sauces
      Yield: 8 Servings
 
      8    Slices boneless loin of
           Pork, 3 oz each, trimmed of
           Fat
      1    Whole clove
    1/2 c  Red wine
      1 ts Balsamic vinegar
      2 ts Honey
      1 tb Olive oil
      2 tb Finely chopped shallots
      2 tb Butter
      1 tb Freshly grated ginger
    1/2 ts Dried thyme OR
      2    Springs of fresh
      1    Bay leaf
           Salt and pepper to taste
 
  Contributed to the echo by: Janice Norman Originally from: 60 minute
  Gourmet -- NY Times. Medallions of Pork with Red-Wine Sauce
  
  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.
 
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