Breaded Pork Medallions

Breaded Pork Medallions

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° for 30 minutes.  Slice the meat thinly so the pork cooks all the way through.
Prep Time 10 mins
Cook Time 12 mins
Course Main Course
Servings 4


  • 2 Tablespoons Dijon mustard
  • 1 lb. pork tenderloin cut into 8 medallions
  • ½ cup panko breadcrumbs (I use the Italian panko crumbs)
  • 1 Tablespoon chopped, fresh thyme
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • extra virgin olive oil


  • Preheat oven to 450°.             
  • 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.

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