Pork Medallions With Mustard

READY IN: 25mins
Recipe by MizzNezz

This comes out moist and juicy with a very flavorful coating.

Top Review by Derf2440

Very good Inez! I was afraid at first that the Dejong might be overpowering but it wasn't, the thyme came through. Was out of bread crumbs so I used wheat germ which worked very well, I often use wheat germ in place of bread crumbs, I seem to be out of them often. We will certainly make these again, thanks for sharing.

Ingredients Nutrition

  • 12 cup seasoned dry bread crumb
  • 12 teaspoon thyme
  • 12 teaspoon garlic salt
  • 14 teaspoon onion powder
  • 1 14 lbs pork medallions
  • 14 cup Dijon mustard
  • 1 tablespoon butter, melted


  1. Mix crumbs thyme, garlic salt and onion powder.
  2. Cut tenderloin crosswise in 12 pieces; pound each piece to 1/4 inch thickness.
  3. Mix mustard and butter; brush on each side of pork.
  4. Coat with crumb mixture.
  5. Put in greased shallow baking pan.
  6. Bake, uncovered, at 425* for 10 minutes.
  7. Turn and bake 5 minutes more.

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