There is nothing more versatile than a pork tenderloin. OK. Some of you may say that a chicken breast is better suited to imaginative preparations. But there are so many things you can do with a pork tenderloin;, so many flavor profiles that marry with it. The added advantage is that it is always moist and tender, as opposed to the tendency of chicken breasts to dry out.
This simple preparation is a snap. Cut a pork tenderloin into 8 individual pieces, coat with Dijon mustard, bread it in panko crumbs and seasonings and saute with a brief turn in the oven until done. It remains moist and succulent.
Served with oven roasted butternut squash and green beans, it is one of those meals that I will remember and make again.
The recipe came from Cooking Light. Today I am making pork tenderloin pulled pork in the crock pot. If you can’t tell, I am taking advantage of a great sale on pork tenderloins. I am also working on stocking my empty freezer here in Florida.
CRISPY PORK MEDALLIONS ( Cooking Light )
2 tablespoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
1/2 cup panko crumbs
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
Preheat oven to 450 degrees F.
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 oil to pan; swirl to coat. Add pork; saute 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake for 8 minutes or until pork reaches 145 degrees F. Let stand 3 minutes.