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Recipes

Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce

By Maria Helm SinskeyPhotography by Pornchai Mittongtare
Image may contain Food Fried Chicken Pork Cutlery and Fork

Recipe information

  • Yield

    6 Servings

Ingredients

2

large (about 1 1/4 pounds each) pork tenderloins, well trimmed

2

cups fresh breadcrumbs made from crustless French bread

1

tablespoon whole mustard seeds, coarsely ground

1

tablespoon whole mustard seeds

3

/4 teaspoon salt

3

egg whites

1

tablespoon water

1

/4 cup olive oil plus more if necessary

Red Wine Sauce

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°F.

    Step 2

    Cut pork tenderloins crosswise into 1 1/2-inch-wide medallions, then lightly pound with meat mallet to 3/4-inch thickness; sprinkle with pepper.

    Step 3

    Combine breadcrumbs, coarsely ground mustard seeds, whole mustard seeds, and salt in pie dish or wide bowl.

    Step 4

    In medium bowl, whisk together egg whites and water.

    Step 5

    Dip pork in egg white mixture; coat with mustard-seed mixture on both sides; and place on rimmed baking sheet.

    Step 6

    In heavy large skillet over medium-high heat, heat olive oil.

    Step 7

    Working in batches, cook pork until brown, about 1 1/2 minutes per side, adding more oil to pan if necessary. Transfer to baking sheet; roast until instant-read thermometer inserted into meat registers 140°F, about 10 minutes (meat will continue to cook as it rests). Transfer pork to large platter; let rest 10 minutes. Serve with red wine sauce.

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