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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
Details
Servings 4
Preparation
Step 1
Preheat oven to 450°.
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.
Calories: 210
Fat: 9.4g
Saturated fat: 1.7g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 1.1g
Protein: 24.5g
Carbohydrate: 5.1g
Fiber: 0.3g
Cholesterol: 74mg
Iron: 1.3mg
Sodium: 329mg
Calcium: 10mg
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