Fried Bacon and Panko Pork Tenderloin Medallions

Bacon and Panko Crusted Tenderloin Medallions
Bacon and Panko Crusted Tenderloin Medallions. Photo and Recipe: Diana Rattray
    22 min
Ratings

These pork tenderloin medallions are quick and easy to prepare and cook, and they make delicious sandwiches! Or serve the fried pork tenderloin with gravy or a mushroom sauce with mashed potatoes and steamed vegetables.

The bacon and panko crumb coating would be wonderful on chicken tenders or chicken breast cutlets as well.

What You'll Need

  • 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

How to Make It

    1. 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.
    2. 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.
    3. In another bowl, beat the eggs.
    4. Sprinkle the pork tenderloin 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.
    5. 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. 
    6. Place the fried pork tenderloin on a rack to drain.
    7. These make delicious sandwiches or sliders, but they would be great with a mushroom or pork gravy with potatoes as well.
  • Expert Tips

    • Preheat the oven to 200 F to keep fried pork warm while you cook subsequent batches.
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