Rye-Crusted Pork Medallions

Name: Rye-Crusted Pork Medallions
Yield: serves 4
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)

December 14, 2011

Caraway seeds often season cabbage dishes; here they give pork a tangy coating. If you plan to make the cabbage to serve on the side, begin preparing that recipe first, since the total time is about an hour.

Recipe information

Yield
serves 4

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)

Red Cabbage with Apple

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)

Preparation

Step 1
In a food processor, pulse enough of the bread to measure 2 cups of coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk the egg with 1 teaspoon water.
Step 2
Season the pork on both sides with salt and pepper. Dip each medallion in the egg mixture with one hand, then use the other hand to dredge in the breadcrumbs. Transfer to a plate.
Step 3
Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. 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. Transfer to a plate; wipe the skillet clean. Repeat with the remaining medallions in the remaining oil. Serve with the mustard on the side, if desired.
Red Cabbage with Apple
Step 4
In a Dutch oven over medium heat, cook the bacon until browned, 10 minutes. Add the onion; cook until soft, 5 minutes.
Step 5
Add the cabbage, apple, vinegar, and 1/4 cup water. Cook, stirring, until the cabbage wilts, 5 minutes. Season with salt and pepper.
Step 6
Cover; cook, stirring occasionally, over medium-low heat to desired softness (if the mixture is sticking, add water), 45 minutes to 1 hour.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsEastern European European Pork Loin Pork Meat Red Cabbage Cabbage Leafy Greens Vegetable Apple Fruit Main Dinner Nut Free Food Processor Dutch Oven Cookbooks

Recipe information

Ingredients

Red Cabbage with Apple

Preparation

Step 1

Step 2

Step 3

Red Cabbage with Apple

Step 4

Step 5

Step 6

Recipe notes