Pork Medallions With Mustard
"This comes out moist and juicy with a very flavorful coating."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄2 cup seasoned dry bread crumb
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon garlic salt
- 1⁄4 teaspoon onion powder
- 1 1⁄4 lbs pork medallions
- 1⁄4 cup Dijon mustard
- 1 tablespoon butter, melted
directions
- Mix crumbs thyme, garlic salt and onion powder.
- Cut tenderloin crosswise in 12 pieces; pound each piece to 1/4 inch thickness.
- Mix mustard and butter; brush on each side of pork.
- Coat with crumb mixture.
- Put in greased shallow baking pan.
- Bake, uncovered, at 425* for 10 minutes.
- Turn and bake 5 minutes more.
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Reviews
-
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. -
This recipe is so tasty. I really did enjoy the flavors of the Dijon and thyme with the seasoned bread crumbs and onion. All of the flavors played a major part in bringing the mild pork to the front. It was juicy and still a little pink inside, which in mho it needs to be to keep it from being dry since there isn't much fat in the pork. Thanks, Nezz for a wonderful recipe. I'm glad you shared it with me.<br/>Make for the MizzNezz Cook-A-Thon - 2012 -
Very tasty! A keeper. Thanks, MizzNezz.
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We loved it one and all. So easy to make. I of course needed to cook mine longer (maybe it is the pampered chef ovenware I used). Thanks! -
This was pretty good but I noticed it didn't brown very much and the coating was a bit mushy when I took it out of the oven. Still tasty though!
Tweaks
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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.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
