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