Parmesan Pork Medallions I Made It Ii

Parmesan Pork Medallions

chuckieb 5 years ago
I tried a new Pork tenderloin recipe last night....
Parmesan Pork Medallions
by Semigourmet53

Both hubby and I loved it. It is so amusing how far one pork tenderloin goes when you cut it into pieces and pound them flat!!!! Semi had said that she cuts hers into 2-3" pieces, but I found it was easier for me to pound them if I cut them into 1-2" pieces myself.

The breadcrumb mixture in addition to the Dijon that you spread on the meat is really flavourful and crisps up very nicely. I had enough of the crumb mixture left I could have probably coated about another 3 pieces so I may cut back on that just a wee bit next time. I also probably used more like 1/4-1/2 cup of Dijon to coat the pork as hubby is a Dijon monster. :)

I used a fairly large frying pan, but again, you get so much out of the tenderloin that I had to do two batches in order to get them all fried up. :) Left the others to warm in the oven while I did that.

I served them with Manella's Mushroom Risotto recipe
Manellas Mushroom Risotto
(which I've reviewed previously) and some spinach. It was all delicious and I'll totally add the Pork tenderloin recipe to our regular rotation.

Thanks Semi for a very yummy recipe! :)
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Ladybug_MrsJ 5 years ago said:

Mmmmm....looks good. I like the mustard for wetting the meat for breading idea. I learned that on Rachel Ray when I was home visiting mom. I've made Manella's pumpkin risotto and that was really good too. Not sure if she has that recipe here: I got it back when we were together at Allrecipes. I have seen a few things in Manella's recipe box that are on my radar. I had better get on that! Is Semi still around?

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LindaLMT 5 years ago said:

Delicious photo Janet!! Both recipes looks like something I would love. YUM!

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mommyluvs2cook 5 years ago said:

Looks so delicious Janet, you got a beautiful brown crust on it!!
I've coated a roast with dijon and pressed an heb crust on it and it was excellent, bet we would live this :)

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Cosmicmother 5 years ago said:

It looks delicious Janet!! I love cutting our own chops from a pork tenderloin, I will have to give this recipe a try. :)

Mrs. J, Semi was here for awhile but she got locked out a few times and had to make new profiles. I think the final time she got locked out she didn't bother making a new profile. She might pop back in though! I think this was the last profile she had: http://www.grouprecipes.com/people/semi00

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Ladybug_MrsJ 5 years ago said:

CosmicMother - Oh.....same thing happened to me......I was locked out for a very long time but eventually got back in. Thanks for the info! I remember Celeste saying something about being persistent.....not sure exactly what she said except that it looked like she got locked out but could get back in. Hmmmmmm........I wonder if that is why a lot of people aren't here!

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chuckieb 5 years ago said:

Thanks everyone! It's an easy recipe to make up and really yummy. I was pleased.

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