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Sunday dinner: Parmesan-crusted baked pork medallions

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Go for a gold-medal meal

The next time you're wondering what you can whip together for a great Sunday dinner, get these Parmesan-crusted baked pork medallions on the table. You'll be golden!

Parmesan-crusted baked pork medallions

Pork is easy to prepare, and this Sunday dinner recipe for Parmesan-crusted baked pork medallions is no exception. This seems like a fancy meal to serve, but it really doesn't take much effort to make.

This dish is a treat, and whose family doesn't deserve a gold-medal meal? I serve these medallions over a family-favorite pasta with a simple marinara sauce. The golden, Parmesan-crusted pork has a bit of crunch that pairs nicely with the sauce. I added fresh thyme to the breading for some extra flavor. When it comes to serving a pleasing meal, I know I'm golden with this one.

Parmesan-crusted baked pork medallions recipe

Serves 4

Ingredients:

  • 1-1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup flour
  • 2/3 cup grated Parmesan cheese
  • 1-1/4 cups panko breadcrumbs
  • 2 eggs, beaten
  • 2 teaspoons fresh chopped thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Nonstick cooking spray

Directions:

  1. Preheat oven to 350 degrees F. Lightly spray a rectangular baking dish with the nonstick spray.
  2. Season the medallions with the salt and pepper and set aside.
  3. Add the flour to a shallow dish and the eggs to another.
  4. Add the Parmesan cheese, panko breadcrumbs and thyme to a shallow dish. Mix well.
  5. Place the baking dish near the shallow dishes.
  6. One at a time, dredge each medallion in the flour, then the egg mixture, allowing the excess to drip off back into the dish. Finally, place each medallion in the Parmesan-panko mixture and press gently on both sides so the mixture sticks.
  7. Place in the baking dish so they are not touching.
  8. Bake for 25-30 minutes until golden and cooked through. The FDA notes that a safe internal temperature for pork is 145 degrees F, as measured with a meat thermometer. This includes a 3-minute rest time.
  9. Serve warm over your favorite pasta.

More Sunday dinner recipes

Sweet and tangy pork & slaw sandwich wraps
Turkey, Swiss and seasoned kale panini
Thai coconut chicken soup with rice

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