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Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce
Ingredients
Pork:
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:
2 tablespoons butter
1 1/2 cups finely chopped onion
2 cups dry red wine
1 teaspoon chopped fresh thyme (improve: Use chopped fresh rosemary in place of the thyme.)
1 teaspoon honey
2 cups low-salt chicken broth
2 tablespoons butter
Salt and pepper
Directions
For Pork:
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 together egg whites and water.
Dip pork in egg white mixture; coat with mustard-seed mixture on both sides; and place on rimmed baking sheet.
In heavy large skillet over medium-high heat, heat olive oil.
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.
For sauce:
In large skillet over medium-high heat cook butter and onion until onion is golden, about 6 minutes.
Add red wine, thyme, and honey to skillet and boil until mixture is reduced by 2/3, about 10 minutes.
Add chicken broth to skillet and boil until reduced to generous 1 cup, about 1 minute.
Whisk in butter, salt, and pepper. Spoon onto pork.
Makes 6 servings.
From Bon Appétit, November 2006
Pork:
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:
2 tablespoons butter
1 1/2 cups finely chopped onion
2 cups dry red wine
1 teaspoon chopped fresh thyme (improve: Use chopped fresh rosemary in place of the thyme.)
1 teaspoon honey
2 cups low-salt chicken broth
2 tablespoons butter
Salt and pepper
Directions
For Pork:
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 together egg whites and water.
Dip pork in egg white mixture; coat with mustard-seed mixture on both sides; and place on rimmed baking sheet.
In heavy large skillet over medium-high heat, heat olive oil.
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.
For sauce:
In large skillet over medium-high heat cook butter and onion until onion is golden, about 6 minutes.
Add red wine, thyme, and honey to skillet and boil until mixture is reduced by 2/3, about 10 minutes.
Add chicken broth to skillet and boil until reduced to generous 1 cup, about 1 minute.
Whisk in butter, salt, and pepper. Spoon onto pork.
Makes 6 servings.
From Bon Appétit, November 2006
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