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55 minutes
Prep: 20 minutes
Cook: 35 minutes
92 calories per serving view nutrition facts
4-6 servings
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| 8 | slices | pork loin | boneless, trimmed of fat |
| 1 | whole | clove | |
| 1/2 | cup | red wine | |
| 1 | teaspoon | balsamic vinegar | |
| 2 | teaspoons | honey | |
| 1 | tablespoon | olive oil | |
| 2 | tablespoons | shallots | finely chopped |
| 2 | tablespoons | butter | |
| 1 | tablespoon | ginger | freshly grated |
| 1/2 | teaspoon | thyme | dried, or 2 sprigs of fresh |
| 1 | each | bay leaf | |
| 1 | x | salt and black pepper | to taste |
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.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 4.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 42mg | 2% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 5% | Vitamin C | 1% | |
| Calcium | 0% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One cannot picture Bugs Bunny without his ever-present carrot. While Bugs seems to favor carrots for purely hedonistic reasons, real rabbits prefer them because they are...
The recipe as I made it was delicious... but after "Add the broth and wine... I had to improvise, when to add the onions, mushrooms and bacon... also I sprinkled the meat with the white flower before browning and added a little paprika and some more flower with a little cream to thicken the sauce when it was cool enough so the cream would not curdle. Served it over fluffy white rice and added baby green beans... delicious!
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
