A delightful twist on classic pork medallions, featuring a flavorful herb crust and a rich Dijon butter glaze.
Preheat your oven to 425°F (220°C) and grease a baking sheet.
Greasing the baking sheet prevents the pork from sticking and ensures even cooking.
In a mixing bowl, combine the thyme, onion powder, and breadcrumbs.
Using panko breadcrumbs gives a lighter and crispier texture.
Slice the pork tenderloin into 12 equal pieces and pound each piece to about 1/4 inch thickness.
Pounding the pork ensures even cooking and tenderizes the meat.
Mix the Dijon mustard and butter in a small bowl until smooth.
Softened butter blends more easily with the mustard.
Brush each pork medallion with the Dijon butter mixture on both sides.
Ensure an even coating for maximum flavor.
Dredge each medallion in the herb crust mixture, pressing gently to adhere.
Pressing the crust firmly helps it stick during baking.
Place the medallions on the prepared baking sheet and bake for 10 minutes.
Avoid overcrowding the baking sheet to ensure even cooking.
Flip the medallions and bake for an additional 5 minutes.
Flipping ensures both sides are evenly browned.
Serve the medallions warm with your favorite sides.
Garnish with fresh herbs for an elegant presentation.
Continue in our app for the best experience
