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Medallions Of Pork With Red-wine Sauce

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      Title: MEDALLIONS OF PORK WITH RED-WINE SAUCE
 Categories: Italian, Pork
      Yield: 4 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    Sprigs of fresh
      1    Bay leaf
           Salt and pepper to taste
 
  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 botton.
  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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