Fried Bacon and Panko Pork Tenderloin Medallions

Bacon and Panko Crusted Tenderloin Medallions
Photo and Recipe: Diana Rattray
  • 22 mins
  • Prep: 10 mins,
  • Cook: 12 mins
  • Yield: 4 to 6 Servings
Ratings (5)

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.

What You'll Need

  • 1 1/2 to 2 pounds pork tenderloin
  • 2 cups panko breadcrumbs
  • 5 slices cooked bacon, crisp
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon ground thyme
  • Salt and pepper
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 tablespoon butter

How to Make It

  1. 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.
  2. 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.
  3. In another bowl, beat the eggs.
  4. 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.
  1. 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. 
  2. Place the fried pork tenderloin on a rack to drain.
  3. These make delicious sandwiches or sliders, but they would be great with a mushroom or pork gravy with potatoes as well.

Expert Tips

  • Preheat the oven to 200 F to keep fried pork warm while you cook subsequent batches.
Nutritional Guidelines (per serving)
Calories 449
Total Fat 23 g
Saturated Fat 7 g
Unsaturated Fat 10 g
Cholesterol 220 mg
Sodium 456 mg
Carbohydrates 26 g
Dietary Fiber 2 g
Protein 32 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)