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Ingredients
- 8 slc boneless loin of Pork, 3 ounce each, Trimmed of fat
- 1 whl clove
- 1/2 c. Red wine
- 1 tsp Balsamic vinegar
- 2 tsp Honey
- 1 Tbsp. Extra virgin olive oil
- 2 Tbsp. Finely minced shallots
- 2 Tbsp. Butter
- 1 Tbsp. Freshly grated ginger
- 1/2 tsp Dry thyme Or possibly
- 2 sprg of fresh
- 1 x Bay leaf Salt and pepper to taste
Directions
- Place pork slices on a flat surface. Lb. 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 mix over it. Marinate for 10 min. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the warm oil.. Cook for 5 min, turn and cook for 5 min more over medium high heat. Reduce heat and cook meat for 2 min more. Transfer meat to a dish and keep hot. In skillet add in the shallots and cook stirring till wilted. Add in the reserved marinate and cook, stirring and scraping the botton. Cook till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 50g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 81 | 66% |
| Total Fat 9.18g | 11% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 44mg | 2% |
| Potassium 65mg | 2% |
| Total Carbs 5.05g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.31g | 2% |
| Protein 0.25g | 0% |
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