Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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