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.
- 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
- 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.
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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