Garlic Parmesan Crusted Pork Medallions

• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound pork tenderloin, cut into medallions
• 2 large eggs, beaten
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix Parmesan, panko, garlic, thyme, salt, and pepper.
3. 3 Dip pork medallions in beaten eggs, then coat with the Parmesan mixture.
4. 4 Heat olive oil in an ovenproof skillet over medium-high heat.
5. 5 Sear medallions for 1-2 minutes per side until golden.
6. 6 Transfer skillet to the oven and cook for 8-10 minutes, or until pork is cooked through.
7. 7 Let rest for 5 minutes before serving.

Equipment

• Ovenproof skillet
• Meat thermometer

Variations

• Add a splash of white wine to the skillet for a deglazed sauce.
• Substitute chicken breasts for a poultry twist.

Substitutions

• Use Italian seasoned breadcrumbs in place of plain panko and thyme.
• For a dairy-free option, use nutritional yeast instead of Parmesan.

Pairings

• White wine such as Pinot Grigio
• Lightly dressed arugula salad

Nutrition

Tips

• For extra crispiness, allow the crusted medallions to rest in the refrigerator for 10 minutes before searing.
• Use a meat thermometer to ensure the pork reaches 145°F for safety.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven until heated through.

Serving Suggestions

• Serve with roasted vegetables and a side of mashed potatoes.
• Pair with a fresh green salad for a complete meal.

FAQ