Rye-Crusted Pork Medallions

• 3 to 4 slices rye bread with caraway seeds
• Coarse salt and fresh ground pepper
• 1 large egg
• 1 1/2 pounds boneless center-cut pork loin, sliced into 8 medallions (each 1/2 inch thick)
• 2 tablespoons canola oil
• Grainy mustard, for serving (optional)
• 2 slices bacon, cut into 1/2-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 fresh ground pepper
• (serves 4)

1. In a food processor, pulse enough of the bread to measure 2 cups of coarse crumbs.
2. Transfer to a large bowl; season with salt and pepper.
3. In another large bowl, whisk the egg with 1 teaspoon water.
4. Season the pork on both sides with salt and pepper.
5. Dip each medallion in the egg mixture with one hand, then use the other hand to dredge in the breadcrumbs.
6. Transfer to a plate.
7. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
8. Place half the medallions in the skillet; cook until the pork is golden brown and the center is no longer pink, 3 to 4 minutes per side.
9. Transfer to a plate; wipe the skillet clean.
10. Repeat with the remaining medallions in the remaining oil.
11. Serve with the mustard on the side, if desired.
12. In a Dutch oven over medium heat, cook the bacon until browned, 10 minutes.
13. Add the onion; cook until soft, 5 minutes.
14. Add the cabbage, apple, vinegar, and 1/4 cup water.
15. Cook, stirring, until the cabbage wilts, 5 minutes.
16. Season with salt and pepper.
17. Cover; cook, stirring occasionally, over medium-low heat to desired softness (if the mixture is sticking, add water), 45 minutes to 1 hour.

bread, salt, egg, center, canola oil, bacon, onion, head red cabbage, green apple, cider vinegar, salt

Taken from www.epicurious.com/recipes/food/views/rye-crusted-pork-medallions-383290 (may not work)