So I was initially kind of excited to happen upon tonight's main selection, which I thought called for a simple oven bake, only to find that I accidentally skipped the "saute for two minutes" line in my recipe review process. Ooops. Not being one to give up (or deviate from my plan), I forged ahead with said saute.
Of course, once again I ended up with unevenly sauteed pork medallions. But, rest assured dear readers, I am going to continue to work on this little issue I have and one day, my family will enjoy perfectly golden sauteed meat of some sort.
PS: John makes me laugh in this video.
Crispy Pork Medallions
Source: Cooking Light, November 2011
- 2 tbsp Dijon
- 1-lb pork tenderloin, trimmed and cut into 8 medallions
- 1/2 c. panko
- 1 tbsp chopped thyme
- 1 tbsp fresh parsley (skip)
- 1/8 tsp salt (skip)
- 1/8 tsp ground pepper (skip)
- 2 tbsp EVOO
- Preheat oven to 450 degrees. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt and pepper in a large bowl. Dredge pork in panko mix. Heat a large ovenproof skillet over med-high heat. Add oil to pan, swirl to coat. Add pork; saute 2 mins or until golden brown.
- Place skillet in oven; bake at 450 degrees for 8 mins. Let stand 3 mins.
Per serving: 210 calories; 9.4g fat (1.7g sat; 5.8g mono; 1.1g poly); 24.5g protein; 5.1g carb; 74mg choles; 329mg sodium
This was like all of the other panko-crusted saute/pan meals - fine, nothing special. No exotic flavors, similar to many other recipes out there. I did like the pork medallions. The hubs and kid also had whole wheat rotini, and the kid and I added steamed broccoli. Per the hubs: "The meal was OK. Solid." I concur.
|Where oh where did my panko go?|