Crispy Pork Medallions

Cooking Light

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

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

View complete recipe