Sesame Sake Pork Medallions Recipes

MEDALLION OF PORK WITH SESAME SEEDS

Steps:

• Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder.
• 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.
• Combine the egg white with the cornstarch in a bowl and beat well with a wire whisk to blend.
• Drain the pork medallions, reserving the marinade. Brush the medallions with the egg white mixture.
• Pour the sesame seeds into a flat dish and dip the medallions one at a time in the seeds to coat both sides generously.
• 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.
• In a small saucepan, add the reserved marinade and bring to a simmer. Cook about 2 minutes. Stir in the butter and blend well.
• Spoon the sauce over the pork medallions and sprinkle with coriander. Serve immediately.

SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES

Steps:

• Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
• Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
• Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
• Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.