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1
Place the pork slices on a flat surface.
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2
Pound the meat lightly with a mallet or meat pounder.
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3
Combine the shallots, ginger, white wine, sherry, pepper flakes, ground pepper and soy sauce in a bowl and blend.
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4
Place the pork in a dish.
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5
Pour the mixture over the pork and marinate for 10 minutes.
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6
Combine the egg white with the cornstarch in a bowl and beat well with a wire whisk to blend.
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7
Drain the pork medallions, reserving the marinade.
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8
Brush the medallions with the egg white mixture.
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9
Pour the sesame seeds into a flat dish and dip the medallions one at a time in the seeds to coat both sides generously.
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10
Heat the oil in a nonstick skillet large enough to hold the slices in one layer.
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11
When the oil is hot, add the slices of meat and cook over medium heat about 5 minutes or until brown.
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12
Turn the slices over and cook about 5 minutes.
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13
Reduce the heat and continue cooking for about 2 minutes longer, turning the slices occasionally.
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14
Transfer the meat to a warm serving platter.
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15
In a small saucepan, add the reserved marinade and bring to a simmer.
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16
Cook about 2 minutes.
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17
Stir in the butter and blend well.
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18
Spoon the sauce over the pork medallions and sprinkle with coriander.
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19
Serve immediately.
