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.

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Chef'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.

Ratings & Reviews

mamava's Review

garden4fun
November 30, 2011
Quick and easy to make. Everyone enjoyed this meal - especially my 6 yo. Served it with roasted sweet potatoes and a salad. Will make again.

ESmith6's Review

ESmith6
February 03, 2014
Delicious and easy. What more can I ask from a recipe?

twharris330's Review

KarenWard
October 25, 2011
Great recipe! I cooked it as written, except I left it in the oven a little too long. I am sure the actual time is fine. Easy to assemble! Tasted great!

candyA23's Review

nallix
January 12, 2012
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!

carolfitz's Review

amsoper
January 07, 2012
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.

Ramonalite's Review

Bcafferty
November 07, 2011
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

ccgirl364's Review

eviesmom
February 01, 2013
N/A

amsoper's Review

lynnwyatt
May 10, 2012
N/A

Francinebe's Review

steponme
November 23, 2011
N/A

steponme's Review

ccgirl364
February 10, 2014
To echo other reviewers; delicious, quick and easy. Served with couscous, quinoa & pepper mix.