Heartland Honey Mustard Pork Medallions
Courtesy of National Pork Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
* 1 lb. pork tenderloin
* 2 Tbsp. honey
* 2 Tbsp. Dijon mustard, country style
* 2 Tbsp. olive oil, divided
* 1 tsp. lemon juice
* 1 c. corn flakes, or dried bread crumbs
* lemon slices
* 2 Tbsp. honey
* 2 Tbsp. Dijon mustard, country style
* 2 Tbsp. olive oil, divided
* 1 tsp. lemon juice
* 1 c. corn flakes, or dried bread crumbs
* lemon slices
What to do:
1. Slice tenderloin crosswise into 8 pieces. Flatten slightly.
2. Combine the honey, mustard, a Tbsp. of olive oil, lemon juice, 1/4 tsp. of salt and 1/4 tsp. coarsely cracked pepper in a resealable food storage bag. Add the pork medallions and turn to coat. Let stand 30 min.
3. Remove the pork from the marinade and dip both sides into the cornflake crumbs to coat.
4. Heat the remaining oil in a large nonstick skillet over medium-high heat. Add pork and cook for about 3 min. on each side until internal temperature reaches 145°F on a meat thermometer.
5. Garnish with lemon slices, if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Combine the honey, mustard, a Tbsp. of olive oil, lemon juice, 1/4 tsp. of salt and 1/4 tsp. coarsely cracked pepper in a resealable food storage bag. Add the pork medallions and turn to coat. Let stand 30 min.
3. Remove the pork from the marinade and dip both sides into the cornflake crumbs to coat.
4. Heat the remaining oil in a large nonstick skillet over medium-high heat. Add pork and cook for about 3 min. on each side until internal temperature reaches 145°F on a meat thermometer.
5. Garnish with lemon slices, if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 320; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 75mg; Total Carbs: 28g; Fiber: 1g; Protein: 27g; Sodium: 360mg;