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1
Place the pork slices on a flat surface.
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2
Pound the meat lightly with a mallet or meat pounder.
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3
Sprinkle with salt and pepper.
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4
Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well.
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5
Place the sliced pork in a dish.
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6
Pour the mixture over the pork and marinate for 10 minutes.
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7
Drain the pork medallions and pat dry.
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8
Reserve the marinade.
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9
Heat the oil in a nonstick skillet large enough to hold the slices in one layer.
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10
When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned.
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11
Turn the slices and cook about 5 minutes more.
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12
Reduce the heat and continue cooking for about 2 minutes longer.
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13
Transfer the meat to a warm serving platter.
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14
Keep warm.
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15
In the same skillet, add the shallots and cook, stirring, until wilted.
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16
Add the reserved marinade and cook, stirring and scraping the bottom.
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17
Add any juices that have accumulated from the platter.
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18
Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity.
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19
Swirl in the butter and pour the sauce over the medallions.
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20
Remove the bay leaf and thyme sprigs before serving.
