Rye-Crusted Pork Medallions Recipe

Name: Rye-Crusted Pork Medallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 slices rye bread with caraway seeds; Coarse salt and fresh 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); 2 slices bacon, cut into 1/2-inch strips; 1 small onion, halved and thinly sliced; 1 small head red cabbage, cored, quartered, and thinly sliced; 1 green apple, peeled and thinly sliced; 3 tablespoons cider vinegar; Coarse salt and fresh ground pepper; (serves 4)

Servings: persons

3 to 4 slices rye bread with caraway seeds
Coarse salt and fresh 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)
2 slices bacon, cut into 1/2-inch strips
1 small onion, halved and thinly sliced
1 small head red cabbage, cored, quartered, and thinly sliced
1 green apple, peeled and thinly sliced
3 tablespoons cider vinegar
Coarse salt and fresh ground pepper
(serves 4)

1
In a food processor, pulse enough of the bread to measure 2 cups of coarse crumbs.
2
Transfer to a large bowl; season with salt and pepper.
3
In another large bowl, whisk the egg with 1 teaspoon water.
4
Season the pork on both sides with salt and pepper.
5
Dip each medallion in the egg mixture with one hand, then use the other hand to dredge in the breadcrumbs.
6
Transfer to a plate.
7
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
8
Place half the medallions in the skillet; cook until the pork is golden brown and the center is no longer pink, 3 to 4 minutes per side.
9
Transfer to a plate; wipe the skillet clean.
10
Repeat with the remaining medallions in the remaining oil.
11
Serve with the mustard on the side, if desired.
12
In a Dutch oven over medium heat, cook the bacon until browned, 10 minutes.
13
Add the onion; cook until soft, 5 minutes.
14
Add the cabbage, apple, vinegar, and 1/4 cup water.
15
Cook, stirring, until the cabbage wilts, 5 minutes.
16
Season with salt and pepper.
17
Cover; cook, stirring occasionally, over medium-low heat to desired softness (if the mixture is sticking, add water), 45 minutes to 1 hour.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 to 4 slices rye bread with caraway seeds, Coarse salt and fresh ground pepper, 1 large egg, 1 1/2 pounds boneless center-cut pork loin, sliced into 8 medallions (each 1/2 inch thick), and more.

Yes, Rye-Crusted Pork Medallions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rye-Crusted Pork Medallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions