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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.

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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

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Miss Annie September 27, 2012

Very tasty! A keeper. Thanks, MizzNezz.

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cipherbabe April 14, 2009

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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Ruthie Y June 17, 2008

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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Ky June 12, 2003
Pork Medallions With Mustard