I’m featuring another Cooking Light recipe this week. I guess that means next week I’ll need to feature some sort of dessert or something just to balance things out 🙂
Today’s recipe is designed for pork tenderloin, which I love but is usually a little out of my price range when I’m at the store. However, there was a side note to the article that suggested buying boneless pork chops and cutting them in half to make the “medallions.” So I waited for a week when boneless pork chops went on sale and tried this recipe. It was easy, delicious and only 210 calories per serving (2 medallions). We had roasted veggies (red potatoes, carrots, red onions, asparagus) on the side which (at a 3/4 cup per serving) only adds another 150 calories. So not only is this meal yummy it is low in calories.
It’s like I’m helping you keep your New Year’s Resolutions (do you still have those?) and make a budget-friendly, yummy, easy meal all at the same time. That’s definitely a recipe worth sharing!
Crispy Pork Medallions
2 TB Dijon mustard
1 lb pork tenderloin cut into 8 medallions OR 4 boneless chops cut in half
1/2 cup panko breadcrumbs (can substitute with regular)
1 tsp thyme
1 tsp parsley
1/8 tsp salt & pepper
2 TB olive oil
1. Preheat oven to 450 degrees.
2. Combine breadcrumbs with seasonings in a small bowl. Rub mustard evenly over the pork medallions and then press the breadcrumb coating onto them. Flip the pork and repeat so they are coated on both sides.
3. Heat a large oven proof skillet over medium-high heat (if the handle is plastic wrap it in foil). Add oil to pan and swirl to coat. Add pork and saute for 2 minutes on one side (until golden brown); turn and then place skillet in oven. Bake 10 minutes or until done (when cut the juices run clear, if you have a meat thermometer that’s at 145 degrees).
Want those roasted veggies on the side? Here’s my foolproof roasted veggie – you can swap out asparagus and add green beans or add in bell peppers if you have them on hand:
– 1/2 lb small red potatoes, quartered
– 2 carrots cut into chunks
– 1/2 red onion cut into wedges
– 1 lb asparagus cut into 2 inch pieces
1. Put veggies in a large bowl. Toss with 1 TB olive oil, 1 tsp minced garlic, 1 tsp salt & 1/2 tsp pepper. Spread veggies out on a cookie sheet and cook at 450 for 30 minutes. Stir once in the middle of cooking time.