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35 minutes
Prep: 15 minutes
Cook: 20 minutes
46 calories per serving view nutrition facts
8 servings
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| 8 | slices | pork loin | boneless, 3 oz each, 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 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.
| % Daily Value* | |
| Total Fat 4.0g | 7% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 21mg | 1% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 2% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* 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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