Herb Crusted Pork Medallions & Veggies
HERB CRUSTED PORK MEDALLIONS & VEGGIES
Juicy pork medallions coated in dijon mustard and breaded with panko, fresh herbs, and seasonings. Served with roasted veggies and potatoes.
I really like cooking with pork tenderloin. You can do so many different things with it. This recipe is super yummy and easy to make.
WHAT YOU NEED
Dijon mustard
pork tenderloin
panko
fresh thyme
rosemary
fresh parsley
salt
black pepper
new potato
red bell pepper
zucchini
mushrooms
olive oil
Italian seasoning
garlic powder
HOW TO MAKE IT
Preheat oven to 450°. Chop the new potatoes, bell pepper, zucchini, and mushrooms. Place in a large bowl.
Add olive oil Italian seasoning garlic powder, and salt, toss all ingredients to coat. Spread evenly in a baking pan.
Bake 25 minutes, stirring once halfway through the baking time, until vegetables are tender and lightly browned. Add dijon mustard to a mixing bowl. Slice the pork tenderloin into medallions and add to the bowl.
Toss well to evenly coat all the medallions.
In a separate mixing bowl combine panko, thyme, parsley, rosemary, salt, and pepper. Dredge pork in the panko mixture until completely covered. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork and cook for 2 minutes per side or until golden brown.
Transfer medallions to a parchment-lined baking sheet. Bake in the oven for 10 minutes or until pork reaches 145°.
Serve and enjoy.
Herb Crusted Pork Medallions & Veggies
Ingredients
- 2 tbsp dijon mustard
- 1 lb pork tenderloin
- 1/2 cup panko
- 1 tbsp fresh thym (chopped)
- 1 tbsp fresh rosemary (chopped)
- 1 tbsp fresh parsley (chopped)
- 1/8 tsp salt
- 1/8 tsp black pepper
- 2 1/2 cups of new potatoes
- 1 red bell pepper (sliced)
- 1 zucchini (sliced)
- 4 oz fresh mushrooms (sliced)
- 1/2 tsp dried italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- Preheat oven to 450 degrees F
- Chop the new potatoes, bell pepper, zucchini, and mushrroms.
- Place in a large bowl
- Add olive oil italian seasoning, garlic powder, and salt. Toss all ingredient to coat and spread evenly in a baking pan.
- Bake for 25 minutes, stirring once halfway through the baking time, until vegetables are tender and lightly browned.
- Add dijon mustard to a mixing bowl
- Slice the pork tenderloin into medallions and ad to the bowl.
- Toss well to evenly coat all the medallions
- In a seperate ixing bowl combine panko, thyme, parsley, rosemary, salt, and pepper
- Dredge pork in the panko mixture until completely covered.
- Heat a large nonstick skillet over medium high heat. Add oil to the pan swirl to coat
- Add pork and cook for 2 minutes per side or until golden brown.
- Transfer medallions to a parchment-lined baking sheet.
- Bake in the oven for 10 minutes or until pork reaches 145 degrees
- Serve and enjoy.