Medallion of Pork With Sesame Seeds

• 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
• 18 teaspoon red hot pepper flakes
• Freshly ground pepper to taste
• 2 tablespoons dark soy sauce
• 1 egg white
• 2 tablespoons cornstarch
• 1 3/4 cups sesame seeds
• 2 tablespoons vegetable or corn oil
• 2 tablespoons butter
• 2 tablespoons coarsely chopped fresh coriander

1. Place the pork slices on a flat surface.
2. Pound the meat lightly with a mallet or meat pounder.
3. Combine the shallots, ginger, white wine, sherry, pepper flakes, ground pepper and soy sauce in a bowl and blend.
4. Place the pork in a dish.
5. Pour the mixture over the pork and marinate for 10 minutes.
6. Combine the egg white with the cornstarch in a bowl and beat well with a wire whisk to blend.
7. Drain the pork medallions, reserving the marinade.
8. Brush the medallions with the egg white mixture.
9. Pour the sesame seeds into a flat dish and dip the medallions one at a time in the seeds to coat both sides generously.
10. Heat the oil in a nonstick skillet large enough to hold the slices in one layer.
11. When the oil is hot, add the slices of meat and cook over medium heat about 5 minutes or until brown.
12. Turn the slices over and cook about 5 minutes.
13. Reduce the heat and continue cooking for about 2 minutes longer, turning the slices occasionally.
14. Transfer the meat to a warm serving platter.
15. In a small saucepan, add the reserved marinade and bring to a simmer.
16. Cook about 2 minutes.
17. Stir in the butter and blend well.
18. Spoon the sauce over the pork medallions and sprinkle with coriander.
19. Serve immediately.

loin of pork, shallots, ginger root, white wine, sherry wine, red hot pepper, freshly ground pepper, soy sauce, egg, cornstarch, sesame seeds, vegetable, butter, fresh coriander

Taken from cooking.nytimes.com/recipes/4101 (may not work)