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Mustard Pork Medallions Recipe

Mustard Pork Medallions Recipe photo by Taste of Home

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There's no better way to call your famished family to the dinner table than with the irresistible aroma of these tasty pork medallions. Brushing the pork with mustard and coating it with seasoned dry bread crumbs before you bake it makes the meat tender and juicy.

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Diabetic Friendly

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Mustard Pork Medallions Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1/2 cup seasoned dry bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1-1/4 pounds Pork tenderloin

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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1/4 cup Dijon mustard
1 tablespoon butter, melted

Directions

In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture.
Place in a greased shallow baking pan. Bake, uncovered, at 425° for 10 minutes; turn and bake about 5 minutes more or until no longer pink. Yield: 4 servings.

Diabetic Exchanges: One serving (prepared with margarine) equals 3 lean meat, 1 starch, 1/2 fat; also, 254 calories, 855 mg sodium, 53 mg cholesterol, 15 gm carbohydrate, 25 gm protein, 11 gm fat.

Originally published as Mustard Pork Medallions in Taste of Home Meals in Minutes Calendar Annual 1997, p3

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Mustard Pork Medallions

Mustard Pork Medallions

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(1-3) of 3 reviews

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Reviewed on Aug. 17, 2012 by robertshaw

Very, very good. I always substitute garlic powder for garlic salt ( same for onion powder) in any recipe & have always made my own bread crumbs.

Reviewed on Jun. 23, 2011 by dee42

Make this recipe all the time but I skip the butter all together. Just spread the mustard on the medallions. I use parchment paper and then lightly spray medallions with olive oil or something like Pam. Don't over bake or they will be dry!!

Reviewed on Nov. 13, 2009 by 123Lon

Use garlic powder rather than garlic salt to reduce the amount of sodium in this recipe. The Dijon mustard has enough flavor by itself to make up for not using garlic salt. Use your own homemade bread crumbs and add seasoning will further reduce the amount of sodium.

LAG