RYE-CRUSTED PORK MEDALLIONS

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Rye-Crusted Pork Medallions image

Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 6

3 to 4 slices rye bread with caraway seeds
Coarse salt and ground pepper
1 large egg
1 1/2 pounds boneless center-cut pork loin, sliced into 8 medallions (each 1/2 inch thick)
2 tablespoons canola oil
Grainy mustard, for serving (optional)

Steps:

  • In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water.
  • Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired.

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