Mustard-Seed-Crusted Pork Medallions with Red Wine Sauce

1. 1

   Preheat oven to 400F.

2. 2

   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.

3. 3

   Combine breadcrumbs, coarsely ground mustard seeds, whole mustard seeds, and salt in pie dish or wide bowl.

4. 4

   In medium bowl, whisk together egg whites and water.

5. 5

   Dip pork in egg white mixture; coat with mustard-seed mixture on both sides; and place on rimmed baking sheet.

6. 6

   In heavy large skillet over medium-high heat, heat olive oil.

7. 7

   Working in batches, cook pork until brown, about 1 1/2 minutes per side, adding more oil to pan if necessary.

8. 8

   Transfer to baking sheet; roast until instant-read thermometer inserted into meat registers 140F, about 10 minutes (meat will continue to cook as it rests).

9. 9

   Transfer pork to large platter; let rest 10 minutes.

10. 10

    Serve with red wine sauce .

* Per serving · 4 servings · Values may vary.

No additional tips available.