CRISPY PORK MEDALLIONS WITH ROASTED ROOT VEGETABLES
These have a kick from the Dijon mustard. They came out just a tad bit dry and I think that they could use a sauce, but I can't decide what might work well. If you think of something, let me know!
Nutritional Information - Pork (per serving - serves 4)
210 calories - 9.4 g. fat - 24.5 g. protein - 5.1 g. carbohydrates - 0.3 g. fiber
Nutritional Information - Vegetables (per serving - serves 4)
144 calories - 3.7 g. fat
- 2 tbsp. Dijon mustard
- 1-lb. pork tenderloin, trimmed and cut into 8 medallions
- 1/2 c. panko breadcrumbs
- 1 tbsp. chopped fresh thyme
- 1 tbsp. chopped fresh parsley
- Salt and pepper to taste
- 3 tbsp. extra-virgin olive oil (divided)
- 8 oz. small quartered red potatoes
- 2 parnsips, peeled and cut into small disks
- 2 carrots, peeled and cut into small disks
- 1 minced garlic clove
1. Preheat two ovens (if available) to 450 degrees. Otherwise, you can put both dishes into one.
2. Combine potatoes, parsnips, carrots, minced garlic, salt and pepper, and 1 tbsp. olive oil in a bowl. Toss to coat.
3. Spread vegetable mixture on a cookie sheet lined with foil. Bake for 28 minutes, stirring after 10 minutes.
4. While vegetables are roasting, rub mustard evenly over pork medallions.
5. Combine panko, thyme, parsley, salt, and pepper in a small bowl. Dredge pork in panko mixture.
6. Heat a skillet over medium-high heat. Add remaining 2 tbsp. oil to pan and swirl to coat.
7. Add pork medallions and saute 2 minutes on each side, or until golden brown.
8. Place skillet in the oven and roast for 8-10 minutes or until pork is cooked through. Serve with roasted root vegetables, salad, and bread.