Juicy medallions of Ontario pork tenderloin are coated in a crisp mixture of rye, Parmesan and grainy mustard. To complete this hearty weeknight favourite serve with grainy mustard or apple sauce and oven roasted root vegetables.
4 slices rye bread with caraway seeds
1/4 cup (50 mL) grated fresh Parmesan
1/2 tsp (2 mL) each, salt and pepper
1 tbsp (15 mL) finely chopped parsley
1 Ontario pork tenderloin (about 1 lb/500 g)
1 tbsp (15 mL) grainy mustard
2 tbsp (30 mL) canola or olive oil
In food processor, pulse bread to make fine crumbs, about 1 minute. Transfer to bowl. Stir in Parmesan, salt, pepper and parsley.
Slice pork into 1/2-inch (1 cm) medallions (about 8). Rub each medallion with mustard and dredge in rye crumbs until completely coated.
In large non-stick skillet, heat oil over medium high heat. Cook medallions until golden brown and pork is cooked so that just a hint of pink remains, about 7 minutes per side. Transfer to platter and serve with grainy mustard or apple sauce.
Makes 4 servings.
Per serving: about 270 cal, 29 g pro, 13 g total fat (3 g sat fat), 9 g carb, 1 g fibre, 105 mg chol, 380 mg sodium. %RDI: iron 10%, calcium 15%, vit A 4%, vit C 4%
Source: Homegrown Ontario