These medallions are great served with risotto or saffron rice, or toss quartered new potatoes and sliced carrots in a bowl with some olive oil and roast at 450 degrees for 30 minutes. Slice the meat thinly so the pork cooks all the way through.
2 Tablespoons Dijon mustard
1 lb. pork tenderloin cut into 8 medallions
1/2 cup panko breadcrumbs
1 Tablespoon chopped, fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
Extra virgin olive oil
Preheat oven to 450 degrees. Rub mustard over pork. Combine thyme, salt, and pepper with panko in a shallow dish. Dip both sides of each pork medallion in the panko mixture. Heat a large oven-proof skillet over medium heat. Add the olive oil, covering the bottom of the pan. Add pork and sauté two minutes on each side. Place the skillet in the oven and bake for 8 minutes. Remove from oven and let stand 5 minutes before serving.