Crispy Pork Medallions

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Crispy Pork MedallionsRecipe
Photo: John Autry; Styling: Leigh Ann Ross
With a crispy exterior and a moist interior, these pork medallions are an easy entrée for winter or summer.
Serves 4 (serving size: 2 medallions)

Ingredients

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2 tablespoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil

Preparation

1. Preheat oven to 450°.

2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.

Created date

October 2011

Nutritional Information

Calories 210
Fat 9.4 g
Satfat 1.7 g
Monofat 5.8 g
Polyfat 1.1 g
Protein 24.5 g
Carbohydrate 5.1 g
Fiber 0.3 g
Cholesterol 74 mg
Iron 1.3 mg
Sodium 329 mg
Calcium 10 mg