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
1 egg
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.
Printable Recipe
17 comments:
My hubs would love this meal. the crust looks great!
This does look good. I am so proud you are back to eating after all the food we gorged on in SF! I am still in my FoodBuzz induced coma! GREG
Weird, this is GREG from SippitySup. I am unsure why the last comment I left said, OPENSKY. Maybe because I am away from home and using someone elses computer. GREG
the rye bread is an interesting idea
Nice! The crust does look amazing. Glad you had fun at FoodBuzz...I loved reading all the reviews!
Recipes that kill two birds with one stone rock my world!
I associate rye bread with Jewish delis. And it's well known that Jews don't eat pork. What would a Jewish grandmother think of this dish?!
Who cares! I think it looks fab!
I love how you have leftover bread just sitting around. I mean seriously I have to keep 12 grain bread in the house because I won't woof that down. But a loaf of sourdough or rye, gone baby gone!
Naturally I would love this meal Ms. Thing.
So clever! I would never think about using rye bread like this, but I think it probably is amazing with the pork.
Hope you come out of the FB coma soon!
I hope you have leftovers because I'm coming over your place to dinner. ;-D Nice use of leftover bread too. Not letting it go to waste.
These look delicious! So perfectly golden brown and crispy!
That's a great quick meal. I love that crust.
This looks like a great dish. I'm glad to hear that you had a great time at the Foodbuzz Blogger Festival.
Lovely looking pork medallions! Can't wait to hear all about your foodbuzz adventure!
What a cool crust, my hubby would love these! I'm looking forward to your Foodbuzz recap!
What a wonderful crust those rye crumbs made. I like the simplicity of this recipe and plan to try it soon.
Looks so tasty! I will have to give Rye a try! :) (I rhymed!)
pork is one of the hardest kind of meat to cook for me. these look delicious!
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