Pork medallion in green-herb crust with ceps and baked olive mashed potatoes

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Ingredients:

  • 2 tablespoons Dijon mustard
  • 1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Instructions:
1. Preheat oven to 450°.
2. Rub mustard evenly over pork medallions.Combine panko , thyme , parsley , salt , and pepper in a large bowl . Dredge pork in panko mixture . Heat a large ovenproof skillet over medium-high heat . Add oil to pan … swirl to coat . Add pork … sauté 2 minutes or until golden brown . Turn pork . Place skillet in oven … bake at 450° for 8 minutes or until pork reaches 145° . Let stand 3 minutes .

PORK MEDALLIONS WITH A HERB CRUST by ilovetocook.org

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