Mustard Pork Medallions
1/2 cup seasoned bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1 1/4 pounds pork tenderloin
1/4 cup Dijon mustard
1 tablespoon butter, melted
In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside.
Cut tenderloin crosswise into 12 pieces and pound each piece into 1/4″ thickness.
Combine mustard and butter; brush on each side of pork, then coat with reserved crumb mixture.
Place in a greased shallow baking pan.
Bake, uncovered, at 425ºF for 10 minutes; turn and bake about 5 minutes more or until no longer pink.
Yield: 4 servings.
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