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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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With a crispy exterior and a moist interior, these pork medallions are an easy entrée for winter or summer. 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 |
Directions:
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.
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