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Crispy Pork Medallions

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.