Panko Crusted Pork Medallions

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


black pepper

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

Carbs:  5.1


1 thought on “Panko Crusted Pork Medallions

  1. Pingback: The secret to a great Roast Pork « The Irreverent Baker

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