Reviews (1) Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0 Martha Stewart Member Rating: Unrated 03/06/2011 Fantastic and clever way to serve pork! I followed the recipe very close but subbed a bone-in pork chop that was very thick, so I finished it in the oven for about ten minutes. Be sure to make the cabbage too. Excellent meal!
Back to Rye-Crusted Pork Medallions All Reviews for Rye-Crusted Pork Medallions - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rye-Crusted Pork Medallions Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Ingredients Ingredient Checklist 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)
Cook’s Notes To coat the pork medallions, dip each in egg (be sure to coat both sides), then dredge in breadcrumbs to cover completely.
Gallery Rye-Crusted Pork Medallions
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Gallery
Rye-Crusted Pork Medallions
Rye-Crusted Pork Medallions
Rye-Crusted Pork Medallions
Recipe Summary prep: 25 mins total: 25 mins Servings: 4
Recipe Summary
prep: 25 mins total: 25 mins
Servings: 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 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)
Directions
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.
Cook’s Notes To coat the pork medallions, dip each in egg (be sure to coat both sides), then dredge in breadcrumbs to cover completely.
Cook’s Notes
To coat the pork medallions, dip each in egg (be sure to coat both sides), then dredge in breadcrumbs to cover completely.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 03/06/2011 Fantastic and clever way to serve pork! I followed the recipe very close but subbed a bone-in pork chop that was very thick, so I finished it in the oven for about ten minutes. Be sure to make the cabbage too. Excellent meal!
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
3 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 1 1 star values: 0
Martha Stewart Member Rating: Unrated 03/06/2011 Fantastic and clever way to serve pork! I followed the recipe very close but subbed a bone-in pork chop that was very thick, so I finished it in the oven for about ten minutes. Be sure to make the cabbage too. Excellent meal!Martha Stewart Member
Rating: Unrated 03/06/2011
Fantastic and clever way to serve pork! I followed the recipe very close but subbed a bone-in pork chop that was very thick, so I finished it in the oven for about ten minutes. Be sure to make the cabbage too. Excellent meal!
Rating: Unrated
All Reviews for Rye-Crusted Pork Medallions
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All Reviews for Rye-Crusted Pork Medallions
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
