Crispy Herb-Infused Pork Tenderloin Medallions
This Crispy Herb-Infused Pork Tenderloin Medallions recipe transforms the tender and lean pork tenderloin into a delightful culinary experience. With its perfectly golden crust infused with aromatic rosemary and a hint of pepper, this dish is not just about flavor but also about enjoying a healthier meat option. Ideal for the home cook who prefers lean cuts without compromising taste, this dish pairs beautifully with twice-baked potatoes and fresh seasonal vegetables like broccoli or asparagus. Whether you're impressing guests or preparing a comforting family meal, this tenderloin recipe is sure to become a staple in your kitchen.
N/A
Servings
133
Calories
7
Ingredients
Ingredients
Pork Tenderloin
3/4-1 lb (Cut into 1/2 inch slices)
Eggs
2 (Beaten)
Salt
1/2 teaspoon (N/A)
Dried Rosemary
1/4 teaspoon (Crushed (optional: use more for added flavor))
Pepper
1 dash (N/A)
Dried Breadcrumbs
3/4 cup (N/A)
Vegetable Oil
3 tablespoons (For frying)
Instructions
1
Start by slicing the pork tenderloin into 1/2 inch medallions. Pound each slice gently until they are about 1/4 inch thick. You should have roughly 12 slices once complete.
2
In a pie plate or medium bowl, combine the beaten eggs with 4 teaspoons of water, salt, crushed rosemary, and a dash of pepper. Whisk together until well blended.
3
Spread the dried breadcrumbs on a sheet of wax paper, creating a work surface for coating the pork.
4
Using tongs or your hands, dip each pork medallion into the egg mixture, ensuring both sides are coated. Then transfer the medallion into the breadcrumb mixture, pressing gently to ensure an even coating. Repeat this step for each piece, giving them a second dip in the egg and breadcrumbs for extra crunch.
5
In a large frying pan or electric skillet, heat the vegetable oil over medium heat. Once hot, carefully place the breaded pork medallions into the pan, cooking for about 5 minutes on each side or until they are golden brown and cooked through.
6
Once cooked, transfer the medallions to a warm plate or serve directly on a platter. Enjoy your crispy, herb-infused pork tenderloin medallions with your favorite sides.
Nutrition Information
5.8g
Fat
8.3g
Carbs
11.7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is pork tenderloin, typically 3/4 to 1 pound.
How thick should I slice the pork tenderloin initially?
You should start by slicing the pork tenderloin into 1/2 inch thick medallions.
To what thickness should the pork medallions be pounded?
After slicing, pound each medallion gently until they are approximately 1/4 inch thick.
How many pork medallions does this recipe typically produce?
This recipe typically produces roughly 12 pork medallions once sliced and pounded.
What ingredients are used for the egg wash?
The egg wash consists of 2 beaten eggs, 4 teaspoons of water, salt, crushed rosemary, and a dash of pepper.
How much water is added to the beaten eggs?
The recipe calls for 4 teaspoons of water to be mixed with the beaten eggs.
What type of breadcrumbs should be used for the coating?
You should use 3/4 cup of dried breadcrumbs for the coating.
Is there a special technique for coating the pork to make it extra crispy?
Yes, for extra crunch, give the pork medallions a second dip in the egg mixture and breadcrumbs.
What type of oil is recommended for frying the medallions?
The recipe recommends using 3 tablespoons of vegetable oil for frying.
At what heat setting should the pork medallions be cooked?
The pork medallions should be cooked over medium heat in a large frying pan or electric skillet.
How long does it take to cook the pork medallions?
Cook the medallions for about 5 minutes on each side until they are golden brown and cooked through.
What herbs are used to infuse flavor into the pork?
Dried rosemary, specifically crushed, is used to infuse the pork with an aromatic herb flavor.
Can I use more rosemary if I want more flavor?
Yes, the recipe suggests you can use more crushed rosemary for added flavor if desired.
What are some suggested side dishes for this meal?
This dish pairs beautifully with twice-baked potatoes and fresh seasonal vegetables like broccoli or asparagus.
Is this recipe considered a healthy option?
Yes, it is marketed as a healthier meat option because it utilizes lean pork tenderloin.
How many calories are in a serving of this dish?
There are 133 calories in a serving of this crispy herb-infused pork tenderloin.
What is the fat content of this recipe?
The fat content for this recipe is 5.8g per serving.
How many carbohydrates are in this dish?
This dish contains 8.3g of carbohydrates per serving.
How much protein does this pork dish provide?
This recipe provides 11.7g of protein per serving.
What equipment can I use to fry the pork?
You can use either a large frying pan or an electric skillet.
How should I prepare the rosemary for the egg mixture?
The rosemary should be crushed before being added to the egg mixture.
What is used to keep the breadcrumbs organized while coating?
The recipe suggests spreading the dried breadcrumbs on a sheet of wax paper to create a work surface.
What should the final appearance of the medallions be?
The finished pork medallions should have a perfectly golden brown crust.
Is the pork tenderloin a lean cut of meat?
Yes, pork tenderloin is known for being a tender and lean cut of meat.
How much salt is needed for the seasoning?
The recipe calls for 1/2 teaspoon of salt.
What tools can I use to handle the pork during the dipping process?
You can use tongs or your hands to dip the medallions into the egg and breadcrumb mixtures.
How much pepper is used in this recipe?
The recipe uses just a dash of pepper in the egg mixture.
How many total ingredients are required for this recipe?
There are a total of 7 ingredients required for this recipe.
Is this recipe suitable for guests?
Yes, it is described as ideal for impressing guests or for a comforting family meal.
What should I do once the medallions are finished cooking?
Transfer the cooked medallions to a warm plate or serve them directly on a platter.