Mustard Pork Medallions Recipe
Mustard Pork Medallions Recipe photo by Taste of Home

Mustard Pork Medallions Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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
  • 1/4 cup Dijon mustard
  • 1 tablespoon butter, melted

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Mustard Pork Medallions in Taste of Home Meals in Minutes Calendar Annual 1997, p3

Nutritional Facts

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.

Light-Bodied Red Wine

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

Reviews for Mustard Pork Medallions

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 17, 2012

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.

MY REVIEW
Reviewed Jun. 23, 2011

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!!

MY REVIEW
Reviewed Nov. 13, 2009

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

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