Mustard Pork Medallions
Total TimePrep/Total Time: 25 min.
- 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.
Nutrition Facts1 each: 254 calories, 11g fat (0 saturated fat), 53mg cholesterol, 855mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.
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.
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!!
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