| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Pork |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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