Wow, this recipe is going into my bi-weekly rotation. So easy to make and it came out perfect. This recipe can be made with any kind of pork, but I used the pork tenderloin like it called for. It really doesn’t get any better than this for weeknight cooking, easy, quick, healthy, and economical.
2 tablespoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions (about 3/4″ thick)
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
2 tablespoons extra-virgin olive oil
1. Preheat oven to 450°.
2. Salt and pepper the pork and then rub mustard evenly over pork medallions. Combine panko, thyme and parsley 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 10 minutes or until pork reaches 145°. Let stand 3 minutes.
Serving Size: 2 medallions
Calories for: 210
Fat: 9.4 grams