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

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4.5 3 4
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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.
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

1 each: 254 calories, 11g fat (0g saturated fat), 53mg cholesterol, 855mg sodium, 15g carbohydrate (0g sugars, 0g fiber), 25g protein Diabetic Exchanges:1 starch, 3 lean meat 1/2 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

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)
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MY REVIEW
robertshaw
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
dee42
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
123Lon
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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