2 Tbsp Dijon mustard
1 (1 pound) pork tenderloin, trimmed and cut into 8 medallions
1/2 cup panko (Japanese breadcrumbs)
1 Tbsp chopped fresh thyme
1 Tbsp minced fresh parsley
1/8 tsp salt
1/8 tsp ground black pepper
2 Tbsp extra virgin olive oil
Preheat oven to 450*.
Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; saute 2 minutes or until golden brown. Turn pork. Place skillet in oven. Bake at 450* for 8 minutes or until pork is done. Let stand 3 minutes.
Makes 4 servings (2 medallions each)
calories 210
fat 9.4 g
protein 24.5 g
carb 51 g
fiber 0.3 g
cholesterol 74 mg
sodium 239 mg
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