Crispy Pork Medallions – Pork tenderloin is sliced into round medallions, covered in panko breadcrumbs, and lightly fried until golden brown.
Another easy dinner idea coming at you today! This one uses lean pork tenderloin in a fun, new way. I first saw these Crispy Pork Medallions in a magazine years ago. I love that I had all the ingredients on hand AND that the breading wasn’t super thick with egg and flour – just breadcrumbs.
I recently starting making these for my family again because my kids love them. Now more than ever, I can appreciate the convenience of a quick dinner idea that isn’t microwaved, that my kids will also eat without a fight. I know you’re family will love them just the same!
Here are my Crispy Pork Medallions!
Lighter bread coating
This recipe is incredible simple to make, especially because the bread coating is pared down. Typically, breading is made in three steps: dip in flour, dip in egg, and then dip in breadcrumbs.
However, for these medallions, all we’re doing in spreading them with Dijon mustard and then dipping in seasoned breadcrumbs. The mustard helps flavor the pork but also keeps the breadcrumbs sticking to the pork.
Don’t worry thought – the coating is just as crispy even without a few extra steps.
Frying the pork
The frying process takes place in a skillet, not a deep fryer. This makes the process less intimidating, in my opinion. I guess working in a smaller pan with less oil appears easier to do? Who knows.
I always fry in a cast iron skillet. Cast iron helps maintain temperature and is pretty stable so there’s no risk of the pan moving or wobbling when the oil is hot.
Once the oil is hot, the medallions are placed in the oil and fried until golden brown on both sides, which will take about 5 minutes. Only 4 medallions should be fried at a time so the pan is not crowded, which could drastically bring down the temp of the oil. Therefore, you’ll have to fry in about 3 batches.
Tips & Tricks
- Medallion thickness. Make sure you cut the medallions 3/4-inch thick. Any thinner, and the center will overcook before the outside is done. Any thicker, and the center won’t cook through when the outside it done.
- Press in the breadcrumbs. When coating the medallions, you should press them into the breadcrumbs into the pork so they stick well.
- Drain medallions after frying. To keep the medallions crispy, they need to drain on a metal rack after frying.
Crispy Pork Medallions
- 1 pork tenderloin
- 1 cup panko breadcrumbs
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- 2 tablespoons Dijon mustard
- canola oil for frying
- Place canola oil in cast iron skillet about halfway up the side. Turn heat to medium.
- Slice pork tenderloin into 3/4-inch medallions. You should get about 12. Rub both sides of each medallion with a thin layer of Dijon mustard.
- Place panko bread crumbs in a medium bowl. Add Italian seasoning and salt and stir to combined. Dip one medallion into seasoned breadcrumbs and press into breadcrumbs. Flip and press other side into breadcrumbs. Repeat with the rest of the medallions.
- Once the oil reaches 350 degrees, place 4 medallions in to cook for about 3 minutes or until the bottom gets golden brown. Flip and cook for another 2 minutes or until the other side gets golden brown. Remove from hot oil and let them dry on a wire rack. Sprinkle with salt. Repeat in two more batches. Serve immediately.