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Easy To Make Pork Medallion Recipe Video
|Pork tenderloins||2 1⁄2 Pound, well trimmed (2 Large Pieces, 1.25 Pounds Each)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Breadcrumbs||2 Cup (32 tbs) (Made From Crustless French Bread)|
|Mustard seeds||1 Tablespoon|
Calories 856 Calories from Fat 212
% Daily Value*
Total Fat 24 g36.5%
Saturated Fat 7.1 g35.6%
Trans Fat 0.2 g
Cholesterol 368.6 mg
Sodium 1400.6 mg58.4%
Total Carbohydrates 26 g8.6%
Dietary Fiber 2.2 g8.7%
Sugars 2.8 g
Protein 127 g254.2%
Vitamin A 0.3% Vitamin C 0.38%
Calcium 14.5% Iron 44.3%
*Based on a 2000 Calorie diet
Dip pork in egg white mixture, coat with mustard-seed mixture on both sides. Place on rimmed baking sheet.
Heat 1/4 cup olive oil in heavy large skillet over medium-high heat.
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 degrees, 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.
Red Wine Sauce: Cook 2 tbs butter and 1 1/2 cups finely chopped onion in large skillet over medium-high heat until onion is golden, about 6 minutes.
Add 2 cups dry red wine, 1 tsp chopped fresh thyme and 1 tsp honey to skillet, boiling until mixture is reduced by 2/3 (about 10 minutes.)
Add to skillet, boil until reduced to generous 1 cup (about 1 minute.) Add 2 cups low-salt chicken broth, then whisk in 2 tbs butter and salt and pepper to taste.
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