Saturday, December 10, 2011
Crispy Pork Medallions
2 tablespoons Dijon mustard
1 (1pound) pork tenderloin, trimmed and cut into 8 medallions.
As you can see by the picture, I didn't do this. Maybe it would have been done in 8 minutes if I had done this.
1/2 cup panko breadcrumbs
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons extra-virgin olive oil.
1. Preheat oven to 450 degrees F.
2. 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 oilto pan; swirl to coat. Add pork; saute 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450 degrees for 8 minutes or until pork reaches 145 degrees. Let stand 3 minutes.