Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce
Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
Serve with red wine sauce.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.