After the patty melts last week, I had a ton of leftover rye bread. I had just opened up copy of Everyday Food and turned to the fall section. I was actually looking for something to do with the pork loin I had just purchased and I was so happy that this recipe allowed me to kill two birds with one stone. I did these in my stainless steel skillet so I had a little problem with sticking, but overall I really enjoyed these. The onion rye I used had a great depth. Next time, I would slice these a little thinner, but otherwise I wouldn't change a thing.
So it is taking me a while to go through all my pictures from the Foodbuzz Festival this past weekend. As expected, I had a phenomenal time and met a bunch of wonderful people. I think I have just about recovered from the food coma and I am looking forward to sharing my experiences at some point this week!
Rye-Crusted Pork Medallions
(Adapted from Everyday Food: Great Food Fast)
Makes 2 servings
2 slices rye bread, roughly chopped
Coarse salt and fresh ground black pepper
3/4 pound boneless, center cut pork loin, sliced into medallions 1/2-inch thcik
1 tablespoon canola oil
In a food processor, pulse the bread to measure 1 cup of coarse crumbs. Transfer to a large bowl and season with salt and pepper. In another bowl, whisk the egg with 1 teaspoon water.
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 breadcrumbs. Transfer to a plate.
Heat the olive oil in a large skillet over medium heat. Place the medallions in the skillet; cook until the pork is golden brown and the center is no longer pink. Serve warm.