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    You are in: Home / Recipes / Pork Medallions With Mustard Recipe
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    Pork Medallions With Mustard

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 16, 2003

      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.

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    • on September 27, 2012

      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

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    • on April 14, 2009

      Very tasty! A keeper. Thanks, MizzNezz.

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    • on June 17, 2008

      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!

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    • on June 12, 2003

      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!

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    Nutritional Facts for Pork Medallions With Mustard

    Serving Size: 1 (34 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 95.1
     
    Calories from Fat 38
    40%
    Total Fat 4.3 g
    6%
    Saturated Fat 2.0 g
    10%
    Cholesterol 7.7 mg
    2%
    Sodium 466.1 mg
    19%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.0 g
    4%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    pork medallions

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