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Cracker Crusted Pork with Ginger Wasabi Glaze (Fresh Flavors Mar '11)


  • 1 1/2 pounds pork tenderloin, trimmed and cut into 8 medallions
  • 2 eggs
  • 1 package Wasa Flatbread Original Thin & Crispy
  • coat skillet Extra Virgin Olive Oil, for frying
  • 1/4 cup freshly squeezed orange juice, divided
  • 2 tablespoons dark toasted sesame oil
  • 1/2 cup Robert Rothschild Farm Ginger Wasabi Sauce
  • 1 small bunch of scallions, green and white parts, sliced diagonally


Pulse crackers in a food processor to make 2 cups of cracker crumbs. Pour into a bowl and mix in salt and pepper to taste. Beat eggs in a separate small bowl. Dip each medallion in egg then dredge in cracker crumbs to coat well. Heat skillet on high heat for 2 minutes; reduce heat to medium and add enough oil to cover bottom of skillet, swirling to coat evenly. Place 4 medallions in skillet and cook for 4 minutes on each side until browned and juices run clear. Remove to a platter and cover. Repeat with remaining 4 medallions. Whisk together orange juice, sesame oil, and ginger wasabi sauce. Spoon sauce over medallions and garnish with orange zest and scallions. Serve remaining sauce on the side for dipping.


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