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Crispy Dijon herb-crusted pork medallions served with garlic mashed potatoes and roasted Brussels sprouts, garnished with fresh parsley and rosemary, with a small dish of whole-grain mustard for dipping.

Dijon Herb Crusted Pork Medallions

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Crispy, golden Dijon herb-crusted pork medallions with a flavorful, savory crust. The tangy Dijon mustard enhances the pork’s natural flavor while helping the crunchy coating of breadcrumbs, garlic, and fresh herbs stick perfectly. These medallions cook quickly and pair well with roasted vegetables, creamy mashed potatoes, or a crisp side salad.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ lbs pork tenderloin cut into 1-inch thick medallions
  • 3 tablespoons Dijon mustard
  • 1 cup panko breadcrumbs
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for searing

Equipment

  • Mixing Bowl For combining the breadcrumb mixture
  • Skillet For searing the pork medallions
  • Tongs For flipping the medallions while cooking
  • Baking Sheet For finishing the pork in the oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Pat the pork medallions dry with paper towels. Brush each piece with Dijon mustard on all sides.
  3. In a mixing bowl, combine panko breadcrumbs, parsley, thyme, rosemary, garlic, salt, and black pepper.
  4. Press each pork medallion into the breadcrumb mixture, ensuring an even coating.
  5. Heat olive oil in a skillet over medium-high heat. Sear the pork medallions for 2 minutes per side until golden brown.
  6. Transfer to a baking sheet and bake for 10 minutes until fully cooked (internal temperature of 145°F/63°C).
  7. Remove from oven and let rest for 5 minutes before serving.

Notes

  • For extra crispiness, broil for 1-2 minutes at the end of baking.
  • Pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
  • Use whole grain mustard for a bolder, more textured coating.

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