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8 Slices boneless loin of 2 tb Finely chopped shallots
Pork, 3 oz each, trimmed of 2 tb Butter
Fat 1 tb Freshly grated ginger
1 Whole clove 1/2 ts Dried thyme OR
1/2 c Red wine 2 Springs of fresh
1 ts Balsamic vinegar 1 Bay leaf
2 ts Honey Salt and pepper to taste
1 tb Olive oil
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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