Medallion of Pork With Sesame Seeds
Published October 11, 1988
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
8 slices boneless loin of pork, about 3 ounces each, trimmed of excess fat
2 tablespoons finely chopped shallots
1 tablespoon grated fresh ginger root
4 tablespoons dry white wine
2 tablespoons sherry wine
⅛ teaspoon red hot pepper flakes
Freshly ground pepper to taste
2 tablespoons dark soy sauce
1 egg white
2 tablespoons cornstarch
1 ¾ cups sesame seeds
2 tablespoons vegetable or corn oil
2 tablespoons butter
2 tablespoons coarsely chopped fresh coriander
Nutritional analysis per serving (4 servings)
21 grams carbs; 124 milligrams cholesterol; 804 calories; 26 grams monosaturated fat; 21 grams polyunsaturated fat; 14 grams saturated fat; 58 grams fat; 8 grams fiber; 540 milligrams sodium; 49 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder.
- Step 2
Combine the shallots, ginger, white wine, sherry, pepper flakes, ground pepper and soy sauce in a bowl and blend. Place the pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
- Step 3
Combine the egg white with the cornstarch in a bowl and beat well with a wire whisk to blend.
- Step 4
Drain the pork medallions, reserving the marinade. Brush the medallions with the egg white mixture.
- Step 5
Pour the sesame seeds into a flat dish and dip the medallions one at a time in the seeds to coat both sides generously.
- Step 6
Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot, add the slices of meat and cook over medium heat about 5 minutes or until brown. Turn the slices over and cook about 5 minutes. Reduce the heat and continue cooking for about 2 minutes longer, turning the slices occasionally. Transfer the meat to a warm serving platter.
- Step 7
In a small saucepan, add the reserved marinade and bring to a simmer. Cook about 2 minutes. Stir in the butter and blend well.
- Step 8
Spoon the sauce over the pork medallions and sprinkle with coriander. Serve immediately.
Private Notes
Comments
Baked instead of fried. Flat pan with parchment paper and a little olive & sesame oils. Broiled til brown then turned oven down to 375 and baked 20-30 minutes. Turned chops over and repeated.
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