In this week’s edition of “Cooking with Chef Hermann,” the Chef will be preparing a chicken dish with sherry-vinegar sauce.

Ingredients:

2 large (about 1 1/4 lbs each) pork tenderloins, well trimmed

Combine in pie dish or whole bowl:

2 cups fresh breadcrumbs made from crustless French bread
1 tbs whole mustard seeds, coarsely ground
1 tbs whole mustard seeds
3/4 tsp salt

Whisk in medium bowl:

3 egg whites
1 tbs water

Instructions:

Preheat oven to 400 degrees. Cut crosswise into 1 1/2-inch-wide medallions, then lightly pound with peat mallet to 3/4-inch thickness, sprinkle with pepper.

Dip pork in egg white mixture, coat with mustard-seed mixture on both sides. Place on rimmed baking sheet.

Heat 1/4 cup olive oil in heavy large skillet over medium-high heat.

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 degrees, 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.

Red Wine Sauce: Cook 2 tbs butter and 1 1/2 cups finely chopped onion in large skillet over medium-high heat until onion is golden, about 6 minutes.

Add 2 cups dry red wine, 1 tsp chopped fresh thyme and 1 tsp honey to skillet, boiling until mixture is reduced by 2/3 (about 10 minutes.)

Add to skillet, boil until reduced to generous 1 cup (about 1 minute.) Add 2 cups low-salt chicken broth, then whisk in 2 tbs butter and salt and pepper to taste.