Ingredients Jump to Instructions ↓

  1. 8 Boneless loin of

  2. Pork - 3 oz each Trimmed of fat

  3. 1 Whole clove

  4. 1/2 cup 118ml Red wine

  5. 1 teaspoon 5ml Balsamic vinegar

  6. 2 teaspoons 10ml Honey

  7. 1 tablespoon 15ml Olive oil

  8. 2 tablespoons 30ml Finely chopped shallots

  9. 2 tablespoons 30ml Butter

  10. 1 tablespoon 15ml Freshly grated ginger

  11. 1/2 teaspoon 2 1/2ml Dried thyme or 2 sections Fresh

  12. 1 Bay leaf

  13. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the hot oil..

  3. Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat. Reduce heat and cook meat for 2 minutes more.

  4. 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.

  5. 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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