Karen’s Crispy Pork Medallions

Karen’s Crispy Pork Medallions
  1. 2 Tablespoons Dijon mustard
  2. 1 (1 lb) pork tenderloin trimmed and cut into 8 medallions
  3. 1/2 cup panko
  4. 1 Tablespoon chopped fresh parsley
  5. 1 Tablespoon minced fresh thyme
  6. 1/8 teaspoon salt
  7. 1/8 teaspoon freshly ground pepper
  8. 2 Tablespoons extra-virgin olive oil
  1. Preheat oven to 450 degrees. Rub mustard evenly over pork medallions. Combine panko, the, parsley, salt & 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; saute 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450 for 8 minutes or until pork reaches 145 degrees. Let stand 3 minutes.
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