|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pork tenderloin medallions are quick and easy to prepare and cook, and they make delicious sandwiches! Serve the fried pork tenderloin with gravy or a mushroom sauce with mashed potatoes and steamed vegetables. The bacon and panko crumb coating would be wonderful on chicken tenders or chicken breast cutlets as well.
Gather the ingredients.
Trim excess fat from the tenderloin(s) and remove silver skin. Slice in 1-inch rounds. Using your hand or flat side of a meat tenderizer, gently flatten to about 1/2 inch thickness.
In a food processor, combine the panko crumbs, bacon, sage, and thyme. Process until the crumbs and bacon are fine and well blended. Pour into a large shallow bowl.
In another bowl, beat the eggs.
Sprinkle the pork tenderloin slices lightly with salt and pepper. Put the pork slices in the egg mixture, coating all slices well. Remove a slice from egg mixture, letting excess drip off, and dip into the panko and bacon crumbs, coating both sides thoroughly. Place on a sheet of foil or on a pan and repeat with the remaining pork. Let pork stand for 10 minutes.
Heat the oil and butter in a large skillet over medium heat until butter is foamy. Fry the pork slices for about 5 minutes on each side, until browned and cooked through.
Place the fried pork tenderloin on a rack to drain.
Serve and enjoy!
- These make delicious sandwiches or sliders, but they would be great with a mushroom or pork gravy with potatoes as well.
- Preheat the oven to 200 F to keep fried pork warm while you cook subsequent batches.