Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce
Tender pork medallions coated in a crispy crust of breadcrumbs and mustard seeds, pan-seared until golden brown and finished in the oven. Served with a rich red wine sauce, this elegant dish combines the peppery bite of mustard seeds with succulent pork.
Ingredients
- •2 whole pork tenderloins
- •2 cups fresh breadcrumbs
- •1 tablespoon whole mustard seeds
- •1 tablespoon whole mustard seeds
- •¾ teaspoon salt
- •3 whole egg whites
- •1 tablespoon water
- •¼ cup olive oil
Cooking Instructions
- 1.
Preheat oven to 400°F.
5 min
- 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.
10 min
- 3.
Combine breadcrumbs, coarsely ground mustard seeds, whole mustard seeds, and salt in pie dish or wide bowl.
3 min
- 4.
In medium bowl, whisk together egg whites and water.
2 min
- 5.
Dip pork in egg white mixture; coat with mustard-seed mixture on both sides; and place on rimmed baking sheet.
10 min
- 6.
In heavy large skillet over medium-high heat, heat olive oil.
3 min
- 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 .
25 min
