A delightful twist on the classic breaded pork tenderloin, these crispy herb-crusted pork medallions are flavorful and easy to prepare.
Slice the pork tenderloin into even medallions.
Ensure even slices for uniform cooking.
Pound each medallion to about 1/4 inch thickness.
Cover the pork with plastic wrap to prevent splatter while pounding.
In a bowl, beat the eggs with salt, pepper, and rosemary.
Whisk thoroughly to ensure the seasoning is evenly distributed.
Place breadcrumbs in a separate plate.
Use a wide plate for easier coating.
Dip each pork medallion into the egg mixture, then coat with breadcrumbs.
Press the breadcrumbs onto the pork for better adhesion.
Heat olive oil in a frying pan over medium heat.
Ensure the oil is hot enough before adding the pork to prevent sticking.
Fry the pork medallions until golden brown on each side, about 4-5 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Serve the pork medallions warm with your favorite sides.
Garnish with fresh herbs for a touch of color and flavor.
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