With a crispy exterior and a moist interior, these pork medallions are an easy entrée for winter or summer.
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
How to Make It
Preheat oven to 450°.
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.
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.
Great recipe for the weeknight. I actually messed up and forgot to brush the medallions with the dijon mustard before dredging them into the panko crumbs. I ended up brushing it on after searing them in the pan. I also baked them in the oven a little longer than 8 minutes. I made it with the suggested Roasted Root Vegetables recipe and have been eating the leftovers for lunch at work ever since. It heats up nicely with the help of some paprika and garlic powder!
Pretty simple prep. Used half dijon/half whole grain and added the herbs & seasonings to the mustard blend rather than to the panko. Served with the recommended roasted veg and whole-leaf spinach. Nice combo, very good.
Hard to believe how easy these are. Made it exactly according to the directions and it was delicious and moist. We had the left overs on flat bread with mustard and sauerkraut. This will be a staple and in the rotation.
july 2013 - we're still eating this - a go to dinner so very simple and tasty - the fresh herbs make them even better