This recipe is proof that you can prepare small cuts of pork that are still tender and tasty. Don’t let the cooking times fool you, small cuts of pork cook very quickly – you don’t want to overcook these! Dijon mustard works really good as a base for the breadcrumbs and they stay on quite well during the whole process.
Crispy Pork Tenderloin Medallions
- 2 tablespoons Dijon mustard
- 1 1-pound pork tenderloin trimmed and cut into medallions about 3/4" thick
- 1/2 cup plain panko breadcrumbs
- 1/2 tablespoon chopped fresh thyme
- 1/2 tablespoon ground rosemary leaves
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Preheat oven to 450°.
Using a large mixing bowl, stir the Pork Medallions with the Mustard until well coated.
Combine Bread Crumbs, Thyme, Parsley, Rosemary and Pepper in a large bowl or gallon-size plastic bag.
Dredge pork in panko mixture making sure that each piece is coated with bread crumbs.
Heat a large ovenproof skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add pork; sauté 3 -4 minutes or until golden brown on one side.
Flip each medallion and saute for an additional 2 minutes.
Immediately place skillet in pre-heated oven and bake for 8 minutes or until pork reaches 145°.
Remove from oven, cover and Let stand 3 minutes.
Note that there is no added salt due to the amount of salt in most Dijon Mustards