Pork Tenderloin Medallions with Mustard and Panko

I made this last night and Laura thought it was one of the best things she’s eaten in a long time. I was kind of embarrassed by all the complements to tell the truth. But I will definitely make it again. I took advantage of the availability of the hot oven to roast some carrots and onions and some asparagus while getting the pork ready. The roasted veggies take longer than the pork so get them in there first.

Once the pork was in the oven it only took 8 minutes to get to 145 degrees and it was perfectly done, no pink at all but still moist on the inside and crispy on the outside.

This recipe serves two.


1/2 pound pork tenderloin, trimmed and cut into 4 medallions (about 1 1/2 inches thick)
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup panko (Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil


1. Preheat oven to 450°.

2. Dry pork medallions with paper towel.

3. In a small bowl, combine mustard, thyme, parsley, salt and pepper.

4. In a small dish, spread a layer of panko.

5. Using a pastry brush, paint all sides of the pork medallions.

6. Dredge all sides of the pork in panko. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté one side 2 minutes or until golden brown. Turn pork over.

7. Place uncovered skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Remove and let stand 3 minutes.

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