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Pork- Pork Medallions with Ginger Sauce

Source of Recipe

From Food and Wine Annual 1986


List of Ingredients

1 1/4 pounds boneless pork loin, cut into 8 slices about 1/2 thick
1/2 cup all-purpose flour
6 tablespoons unsalted butter
2 tablespoons minced shallots
2 tablespoons minced fresh ginger
2 tablespoons sherry vinegar
2/3 cup chicken broth
2 tablespoons finely chopped parsley
Salt and Freshly ground pepper
Sprigs of parsley, for garnish


Recipe

1. Pat the pork medallions dry with paper towels. Lightly dredge them in the flour; shake off any excess.
2. In a large heavy skillet, melt 2 tablespoons of the butter over moderatly high heat until foaming. Add half the pork and saute until browned on the bottom, 4 to 5 minutes. Turn and cook until browned on the second side, 4 to 5 minutes. Transfer to a serving platter, cover loosely with foil and place in a warm oven. Add the remaining pork to the skillet and saute in the same way; transfer to the platter.
3. Pour off the excess fat in the skillet. Add the shallots and ginger and stir-fry until the shallots are softened but not browned, 1 to 2 minutes. Add the vinegar and bring to a boil, scraping up any brown bits from the bottom of the skillet. Boil unitl the sauce is reduced to a glaze, about 3 minutes. Add the chicken broth, increase the heat to high and continue to cook until the liquid is reduced to 1/3 cup, about 4 minutes.
4. Remove the skillet from the heat and whisk in the remaining 4 tablespoons butter, 1 tablespoon at a time. Pour in any meat juices on the platter. Strain the sauce through a fine sieve and stir in the parsley. Season with salt and pepper to taste.
5. To serve, pour the sauce over the pork and garnish with parsley sprigs.