Pork Medallions With Mustard

Total Time
Prep 10 mins
Cook 15 mins

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

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.
Most Helpful

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.

Derf March 16, 2003

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.
Make for the MizzNezz Cook-A-Thon - 2012

Miss Annie September 27, 2012

Very tasty! A keeper. Thanks, MizzNezz.

cipherbabe April 14, 2009