This was fabulous! Served it to the whole family last night and both the pork chops (I used butterflied pork chops instead of tenderloin) and the veggies were gone in minutes!
Crispy Pork Medallions
Photo: John Autry; Styling: Leigh Ann Ross
Yield: Serves 4 (serving size: 2 medallions)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 210
- Fat: 9.4g
- Saturated fat: 1.7g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 1.1g
- Protein: 24.5g
- Carbohydrate: 5.1g
- Fiber: 0.3g
- Cholesterol: 74mg
- Iron: 1.3mg
- Sodium: 329mg
- Calcium: 10mg
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
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.
Crispy Pork Medallions Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Family
- CUISINE: American
- MAIN INGREDIENT: Pork
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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