Medallions Of Pork Tenderloin
Medallions of pork tenderloin are tender, flavorful cuts coated with seasoned bread crumbs and pan-fried to perfection. Paired with mushrooms and a white wine sauce, this dish offers a delicious combination of savory, crispy, and aromatic flavors suitable for special occasions or family dinners.
Ingredients
Instructions
- Dry the pork medallions with towels.
- Combine salt, pepper, and flour; dredge the medallions in the mixture.
- Shake off any excess flour.
- Beat the eggs with water to make an egg wash.
- Dip the floured medallions into the egg wash, then coat with bread crumbs.
- Press the meat with the heel of your palm to ensure the bread crumbs adhere, then let dry for 10 minutes.
- In a skillet, melt 3 tablespoons of butter with 2 tablespoons of olive oil over medium heat.
- Cook the medallions until golden brown on both sides and cooked through, about 3-4 minutes per side.
- Remove the medallions and set aside.
- In the same skillet, add sliced mushrooms and cook until tender.
- Pour in the dry white wine and lemon juice, and simmer until slightly reduced.
- Return the medallions to the skillet, spoon sauce over, and cook for an additional 2-3 minutes.
- Sprinkle with chopped parsley before serving.
Tips & Substitutions
For a crispier coating, consider using panko breadcrumbs instead of regular bread crumbs. You can also substitute the pork tenderloin with chicken breast for a lighter option. Ensure the oil is hot enough before adding the medallions to achieve a golden-brown crust. If you want a bit of heat, add a pinch of red pepper flakes to the mushroom sauce.
Serving Suggestions
Serve the pork medallions over a bed of creamy mashed potatoes or alongside sautéed green beans for a complete meal. A crisp side salad with a light vinaigrette complements the richness of the dish well. This recipe pairs beautifully with Alice'S New England Clam Chowder for a delightful meal.
Storage & Reheating
Leftover medallions can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Cover with a lid to steam and heat evenly for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Medallions Of Pork Tenderloin contains roughly 593 calories, with 26g protein, 78g carbohydrates, and 18g fat. It is an excellent source of vitamin C (247% of the Daily Value), iron (96% of the Daily Value), and dietary fiber (65% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2462mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the medallions ahead of time?
Yes, you can prepare the medallions and bread them in advance. Store them in the refrigerator for a few hours or overnight. Just allow them to come to room temperature before frying for even cooking.
What type of wine should I use?
Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor. Avoid sweet wines as they can alter the taste of the sauce. If you prefer not to use wine, you can substitute with chicken broth and a splash of vinegar.
How do I know when the pork is cooked through?
The best way to ensure the pork is cooked through is to use a meat thermometer. The internal temperature should reach 145°F (63°C). Alternatively, cut into a medallion to check for any pinkness; it should be fully opaque.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).