Medallions made of pork meat from Peakon and Panko
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These pork medallions are quick and easy to make and bake, and they make delicious sandwiches! Or serve with fried pork tenderloin sauce or mushroom gravy mashed potatoes and steamed Vegetable Recipes.
Bacon and panko baking bread would also be great on chicken tenders or chicken breast pouches.
What you’ll need
1 1/2 to 2 pounds pork tenderloin 2 cups panko breadcrumbs 5 slices cooked bacon, crisp 1 teaspoon sage 1/4 teaspoon ground thyme salt and pepper 2 large eggs 2 tablespoons olive oil 1 tablespoon butter
How to make it
Trim the excess fat from the mince(s) and remove the silvery skin. Cut into 1-inch rounds. Use the palm of your meat tenderizer hand or the flat side of your meat tenderizer, trimming it to about 1/2 inch thick. In a food processor, combine the panko chrome, bacon, sage and thyme. Process until dry and bacon is properly blended. Pour into a large tiny bowl. In another bowl, take the eggs. Sprinkle pork tenderloin slices lightly with salt and pepper. Stir the pork slices into the egg mixture, coating all the slices well. Remove the slice from the egg mixture, let the drippings from the meat fall out and dip into the breadcrumbs and pecan jars, covering both sides thoroughly. Place on a sheet of foil or pan and repeat with the remaining pork. Cook the pork for 10 minutes. Heat oil and butter in a large skillet over medium heat until butter is foamy. Cook pork slices for 5 minutes on each side until browned and cooked through. Place the fried pork tenderloin on a rack to drain. These make delicious sandwiches or sliders, but they would also be great with mushroom sauces or pork sauced potatoes.
Expert advice
Preheat the oven to 200 F to keep the fried pork warm while you cook subsequent batches.
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