Medallion of Pork With Sesame Seeds

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 Information

  • Nutritional analysis per serving (4 servings)

    803 calories; 58 grams fat; 11 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 16 grams polyunsaturated fat; 20 grams carbohydrates; 7 grams dietary fiber; 0 grams sugars; 49 grams protein; 124 milligrams cholesterol; 543 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder.
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.
3. Combine the egg white with the cornstarch in a bowl and beat well with a wire whisk to blend.
4. Drain the pork medallions, reserving the marinade. Brush the medallions with the egg white mixture.
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.
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.
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.
8. Spoon the sauce over the pork medallions and sprinkle with coriander. Serve immediately.

40 minutes