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    Springs of fresh

      1    Bay leaf

           Salt and pepper to taste
  Contributed to the echo by: Janice Norman Originally from: 60 minute
  Gourmet -- NY Times. Medallions of Pork with Red-Wine Sauce
  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.