Found this Recipe---Looks GOOD! Bacon and Panko Crusted Pork Tenderloin Medallions
User Rating 5 Star Rating (1 Review
By Diana Rattray
Bacon and Panko Crusted Tenderloin Medallions Photo of Pork Tenderloin Medallions © Diana Rattray
These pork tenderloin medallions are quick and easy to prepare and cook, and they make delicious sandwiches! Or, serve with gravy or a mushroom sauce with mashed potatoes and steamed vegetables. Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes Yield: Serves 4 to 6 Ingredients:
- 1 1/2 to 2 pounds pork tenderloin
- 2 cups panko bread crumbs
- 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
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 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.
These make delicious sandwiches, but would be great with a gravy or sauce with potatoes, too.
Serves 4 to 6.