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Crispy Pork Tenderloin Medallions

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Steve

Ingredients

  • 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

Instructions

  1. Preheat oven to 450°.
  2. Using a large mixing bowl, stir the Pork Medallions with the Mustard until well coated.

  3. Combine Bread Crumbs, Thyme, Parsley, Rosemary and Pepper in a large bowl or gallon-size plastic bag.

  4. Dredge pork in panko mixture making sure that each piece is coated with bread crumbs.

  5. Heat a large ovenproof skillet over medium-high heat.
  6. Add oil to pan; swirl to coat.
  7. Add pork; sauté 3 -4 minutes or until golden brown on one side.

  8. Flip each medallion and saute for an additional 2 minutes.

  9. Immediately place skillet in pre-heated oven and bake for 8 minutes or until pork reaches 145°.

  10. Remove from oven, cover and Let stand 3 minutes.

Recipe Notes

Note that there is no added salt due to the amount of salt in most Dijon Mustards