MUSTARD-SEED-CRUSTED PORK MEDALLIONS WITH RED WINE SAUCE

Steps:

• Preheat oven to 400°F.
• Cut pork tenderloins crosswise into 1 1/2-inch-wide medallions, then lightly pound with meat mallet to 3/4-inch thickness; sprinkle with pepper.
• Combine breadcrumbs, coarsely ground mustard seeds, whole mustard seeds, and salt in pie dish or wide bowl.
• In medium bowl, whisk together egg whites and water.
• Dip pork in egg white mixture; coat with mustard-seed mixture on both sides; and place on rimmed baking sheet.
• In heavy large skillet over medium-high heat, heat olive oil.
• Working in batches, cook pork until brown, about 1 1/2 minutes per side, adding more oil to pan if necessary. Transfer to baking sheet; roast until instant-read thermometer inserted into meat registers 140°F, about 10 minutes (meat will continue to cook as it rests). Transfer pork to large platter; let rest 10 minutes. Serve with red wine sauce .