Pistachio Crusted Pork Medallions
User Reviews
5
2 reviews
Excellent
-
Total Time
45 mins
Pistachio Crusted Pork Medallions
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Pistachio Pork Medallions! Baked to perfection with a hint of citrus that will make your taste buds happy!
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Ingredients
- 1 pork tenderloin
- 1 Cup breadcrumbs Italian style
- 1 1/3 cup whole unsalted pistachios
- 1 Tbsp. lemon zest
- 1 Tbsp. orange zest
- 1 Tbsp. garlic
- 1 Tbsp. rosemary fresh
- 1 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. black pepper
- 3-4 egg large
- canola oil
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside. Then, cut pork tenderloin in 1/2 inch thick slices and set aside. (These are your medallions, I formed mine with my hands to make a circular shape).
- Grind pistachios in a food processor. Then add in breadcrumbs, zest, garlic, and rosemary and pulse until combined well. Set aside in a bowl.
- Crack eggs in a medium bowl and whisk. Place flour (with the salt and pepper added) in a medium-large bowl. Line up your 3 bowls: egg wash, flour, and breadcrumb mixture.
- Dip pork tenderloin slices in the egg wash, then in the flour, back in the egg and then in the breadcrumbs. Set on a plate.
- Heat the canola oil in a frying pan until sizzling hot. The smoke point is 400 degrees for canola oil! Cook each medallion on each side for ~2 minutes, being sure not to burn the pistachio crust. You may need to work the pork in batches.
- Place medallions on the prepared baking sheet and bake in oven for 8-10 minutes, or until fully cooked inside. Enjoy with your favorite side dishes!
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Overall Rating
5
2 reviews
Excellent
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