Medallions of Pork With Red-Wine Sauce
8 slices boneless loin of pork, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon grated fresh ginger
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 whole clove
1/2 cup dry red wine
1 teaspoon balsamic vinegar
2 teaspoons honey
1 tablespoon olive oil
2 tablespoons finely chopped shallots
2 tablespoons butter
-
Place the pork slices on a flat surface. Pound the meat lightly with a
mallet or meat pounder. Sprinkle with salt and pepper. -
Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a
bowl and blend well. Place the sliced pork in a dish. Pour the mixture over
the pork and marinate for 10 minutes. -
Drain the pork medallions and pat dry. Reserve the marinade.
-
Heat the oil in a nonstick skillet large enough to hold the slices in one
layer. When the oil is hot add the slices of meat and cook over medium-high
heat about 5 minutes or until browned. Turn the slices and cook about 5
minutes more. Reduce the heat and continue cooking for about 2 minutes
longer. Transfer the meat to a warm serving platter. Keep warm. -
In the same skillet, add the shallots and cook, stirring, until wilted.
Add the reserved marinade and cook, stirring and scraping the bottom. Add
any juices that have accumulated from the platter. Scrape the bottom with a
wooden spatula and cook until the marinade is reduced to 3/4 of its original
quantity. Swirl in the butter and pour the sauce over the medallions. Remove
the bay leaf and thyme sprigs before serving.
YIELD 4 servings