Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce

Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce
Photo by Pornchai Mittongtare

Ingredients

  • 2 large pork tenderloins, well trimmed
  • 1 tablespoon whole mustard seeds
  • ¾ teaspoon salt
  • 2 cups fresh breadcrumbs made from crustless French bread
  • ¼ cup olive oil
  • 1 tablespoon whole mustard seeds
  • 3 egg whites
  • + 1 more ingredients
    • 1 tablespoon water

Preheat oven to 400°F. 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. Combine breadcrumbs, coarsely ground mustard seeds, whole mustard seeds, and salt in pie dish or wide bowl. In medium bowl, whisk...

View full recipe at Epicurious

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