Crispy Pork Medallions

We had these with stuffing and green beans ~ the crunchy coating was really good, and mustard and swine go together like peas and carrots. :)

Yield: Serves 4 (serving size: 2 medallions)
Ingredients:
2 tablespoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
1/2 cup panko (Japanese breadcrumbs) ~ we used corn flake crumbs
1 tablespoon chopped fresh thyme ~ we used dried
1 tablespoon minced fresh parsley ~ we used dried
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper 

2 tablespoons extra-virgin olive oil

Preparation:
1. Preheat oven to 450°.
2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.

Nutritional Information:
Calories: 210
Fat: 9.4g
Saturated fat: 1.7g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 1.1g
Protein: 24.5g
Carbohydrate: 5.1g
Fiber: 0.3g
Cholesterol: 74mg
Iron: 1.3mg
Sodium: 329mg
Calcium: 10mg