Sunday, March 25, 2012
Crispy Pork Medallions
Mr. John: Ok (looks at meal). Wow, nice that we are having the other white meat for a change. I like pork!
And like it, he did! This was a quick and easy recipe and hit the spot for him - he worked outside all day and even mowed the lawn. That has to be a record, mowing on March 25th in Minnesota! I think next he is eyeing up the boat and wondering when he can go fishing....
Tonight's cast of characters - only 4 major ingredients
A mixture is made of panko crumbs, S&P and fresh minced parsley
The pork is spread with the Dijon mustard on both sides, dredged in the crumb mixture, and fried for 2 minutes until golden brown, flipped and finished off in the oven
Dinner was served along with Uncle Ben's rice and green beans squirted with some lemon juice and sea salt. The pork was verrrry tender and the mustard provided a nice little zip to it.
Recipe adapted from Cooking Light
Crispy Pork Medallions Serves: 3-4 Calories: 144 (2 pieces) Prep Time to Table: 30 minutes
Recipe : Adapted Cooking Light Nov 2011
-2T Dijon mustard
-1 lb pork tenderloin trimmed and cut in 8 pieces
-1/2 cup panko
-1T fresh minced parsley
-1/4 t salt
-1/4 t fresh pepper
-2 T olive oil
1. Preheat oven to 450
2. Rub mustard over pork – both sides evenly. Combine panko, parsley and S&P. Dredge pork in mixture
3. Heat oil in a large skillet that is ovenproof. Add pork and sauté 2 minutes or until golden brown. Turn pork and place skillet in oven for 8 minutes. Let stand 3 minutes