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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Crispy Pork Medallions

With a crispy exterior and a moist interior, these pork medallions are an easy entrée for winter or summer.

Cooking Light NOVEMBER 2011

  • Yield: Serves 4 (serving size: 2 medallions)

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.

Note:

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.

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
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