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.
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Perfection on a weeknight. The family gobbled it down, even my finicky teenager. You could easily vary the mustard or sauce (A1, BBQ, spicy brown mustard) and the herbs to suit what you have on hand. We served this with mashed red potatoes and steamed broccoli.
I was AMAZED the first time I bit into these! They are so moist and delicious, it melts in your mouth. I used thinly sliced pork chops and dried herbs. I found that re-heating the leftovers in microwave wasn't very good, maybe they need to be re-heated in the oven. Wish I could give six stars!
Instant favorite! Falls extremely high on both the easy and delicious scale! I used dried herbs since I was in a hurry (tsp of each rather than the tbl of fresh) and still thought the results were great. skipped the root vegetables and served with 2-cheese polenta and green beans. will definitely make again and again!