The following Cooking Light recipe was a BIG hit. The pork was cooked perfectly and it was incredibly flavorful, crispy and yummy without being a calorie killer. I did not make any revisions to the recipe with the exception that I used dried thyme instead of fresh. Also, be sure to start cooking your roasted root vegetables BEFORE you start the pork medallions since they take longer to roast.
Crispy Pork Medallions
Ingredients
2 tablespoonsDijonmustard
1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
½ cup panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Directions
1. Preheat oven to 450°.
2. 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; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.
Roasted Root Vegetables
Ingredients
8 oz. quartered small red potatoes
2 thinly sliced carrots
2 thinly sliced parsnips
1 tablespoon olive oil
Salt and Pepper
1 garlic clove, minced
Directions
Combine red potatoes, carrots, and parsnips in a medium bowl. Add 1 tablespoon olive oil, salt, freshly ground black pepper, and minced garlic; toss well to coat. Arrange vegetable mixture on a rack placed in a broiler pan. Bake at 450° for 28 minutes, stirring after 10 minutes. Serves 4
Recipe Rating: 4 out of 5 stars
Click on the following link to the actual Cooking Light recipe:
http://www.myrecipes.com/recipe/crispy-pork-medallions-50400000116717/
