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.
- 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 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.
- 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.
- Place the fried pork tenderloin on a rack to drain.
- These make delicious sandwiches or sliders, but they would be great with a mushroom or pork gravy with potatoes as well.
- Preheat the oven to 200 F to keep fried pork warm while you cook subsequent batches.
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