A quick and easy weeknight meal using pantry staples. You can swap out the pork medallions for pork chops. Serve with some steamed or roasted veggies for a complete meal.
2 Tbsp Dijon mustard
1 pound pork tenderloin, trimmed and cut into 8 medallions
1/2 cup panko breadcrumbs
1 Tbsp chopped fresh thyme
1 Tbsp minced fresh parsley
1/8 tsp salt
1/8 tsp ground black pepper
2 Tbsp olive oil
1. Preheat oven to 450 degrees F.
2. Rub mustard evenly over pork medallions.
3. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture.
4. Heat a large ovenproof skillet over medium-high heat. Add oil to pan, swirl to coat. Add pork and sauté 2 minutes or until golden brown. Turn pork over and place skillet in oven. Bake at 450 degrees for 8 minutes or until pork is done. Let stand 3 minutes.
Yield: 4 servings (210 calories, 9.4 g fat, 1.7 g saturated fat, 24.5 g protein, 5.1 g carbohydrate, 0.3 g fiber, 74 mg cholesterol)
Cooking Light, November 2011