3 to 4 slices rye bread with caraway seeds
Coarse salt and freshly ground pepper
1 large egg
1½ pounds boneless centre-cut pork loin, sliced into 8 medallions (each ½ inch thick)
2 tablespoons canola oil
Grainy mustard for serving
1 In a food processor pulse enough of the bread to measure 2 cups of coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk the egg with 1 teaspoon water.
2 Season the pork on both sides with salt and pepper. Dip each medallion into the egg mixture with one hand, then use the other hand to dredge the medallion into the bread crumbs. Transfer to a plate.
3 Heat 1 tablespoon of the oil in a large nonstick skillet; place half the medallions in the skillet; cook until the pork is golden brown and the centre is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe the skillet clean. Repeat with the remaining medallions in the remaining oil.
4 Serve with the mustard on the side.
Red Cabbage and Apple
2 slices bacon, cut into ½-inch strips
1 small onion, halved and thinly sliced
1 small head red cabbage, cored, quartered and thinly sliced
1 green apple, peeled and thinly sliced
3 tablespoons cider vinegar
Coarse salt and freshly ground pepper
1 In a large saucepan (dutch oven) over medium heat, cook the bacon until browned, 10 minutes. Add the onion; cook until soft, 5 minutes.
2 Add the cabbage, apple, vinegar and ¼ cup water. Cook, stirring , until the cabbage wilts, 5 minutes. Season with salt and pepper.
3 Cover; cook, stirring occasionally, over medium-low heat to desired softness (if the mixture is sticking add some water), 45 minutes to 1 hour.
Serves 4
