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.

No additional tips available.

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

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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.

Rye-Crusted Pork Medallions

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