Quench MagazineMedallions Of Pork with Red-Wine Sauce | Main Dish | Quench Magazine

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