Crispy Pork Medallions

Pork tenderloin is sliced into round medallions, pounded thin, dredged in cheesy, herby panko crumbs, and lightly fried until golden brown. 

I have to say, this is the best crispy pork medallions recipe I’ve ever made. I did a similar process for this easy pork tenderloin recipe as I do for my crispy chicken cutlets. Dredging the thinly pounded pork in seasoned flour, egg, and panko crumbs, and lightly pan-frying. The pork turns out tender, juicy, crispy, and flavorful! We all really enjoyed these crispy pork tenderloin medallions and think they paired well with Greek lemon potatoes and a loaded garden salad with a tangy vinaigrette.

Crispy Pork Medallions

Ingredients:

• 1 pork tenderloin, silverskin removed, and cut into 8 medallions
• Sea salt and freshly cracked black pepper, to taste
• 1 cup panko crumbs
• ¼ cup parmesan, finely grated
• 3 tbsp flour
• 1 large egg, well-beaten
• ¼-½ tsp dried dill, to taste, plus more for egg & flour
• ¼-½ tsp dried basil, to taste, plus more for egg & flour
• ¼-½ tsp dried oregano, to taste, plus more for egg & flour
• ¼-½ tsp dried parsley, to taste, plus more for egg & flour
• ¼ tsp garlic powder, to taste, plus more for egg & flour
• ¼ tsp onion powder, to taste, plus more for egg & flour
• 4 tbsp vegetable oil, divided

Serving: 

• Fresh parsley, chopped
• Lemon wedges

How to Make Crispy Pork Medallions

Prepare the pork by removing the silverskin from the pork tenderloin and cutting it into 8 similar-sized medallions.

Cover the medallions with plastic wrap and pound gently to a ¼-inch thickness using a meat pounder.

Season both sides of the pork medallions with sea salt and freshly cracked pepper to taste.  

Make a breading assembly line with three separate shallow bowls.

First, combine the panko crumbs and parmesan cheese in a shallow bowl and season with ¼-½  teaspoon of the dill, basil, oregano, and parsley. Add the garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste, and mix well.

Next, pour the flour into a bowl and season with a little bit of dill, basil, oregano, parsley, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste, and mix well.

Finally, whisk together the eggs and season with a little bit of dill, basil, oregano, parsley, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste, and mix well.

Dredge the pork medallions by dipping each medallion (using a fork) first into the flour mixture, then coating it in the egg mixture, then pressing the cutlets firmly into the panko mixture on both sides until evenly coated.

Place in an even layer on a plate, and separate the layers with parchment paper.

Refrigerate the coated medallions, uncovered, for 30 minutes.  Side Note: Don’t skip this step; it helps the coating really adhere to the pork. 

Cook the pork medallions by heating 2 tablespoons of oil in a cast-iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated pork medallions directly into the HOT skillet and cook for 3-4 minutes, or until golden brown. Cook the pork in batches to prevent overcrowding the skillet.

Carefully flip the pork medallions over to cook for 2-3 minutes, or until golden brown. Remove to a wire cooling rack. Finish the process with the remaining pork medallions.  Side Note: Wipe out the skillet(s) between batches, THEN add more oil to the skillet(s) before cooking the remaining pork.

Serve the pork sprinkled with fresh chopped parsley along with lemon wedges, if desired. Enjoy.

Crispy Pork Medallions

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Refrigerating Time:: 30 minutes minutes

Total Time: 1 hour hour

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large Cast Iron Skillet or Large Nonstick Skillet
• Wire Cooling Rack

Ingredients

• 1 pork tenderloin silverskin removed, and cut into 8 medallions
• Sea salt and freshly cracked black pepper to taste
• 1 cup panko crumbs
• ¼ cup parmesan finely grated
• 3 tbsp flour
• 1 Large egg well-beaten
• ¼-½ tsp dried dill to taste, plus more for egg & flour
• ¼-½ tsp dried basil to taste, plus more for egg & flour
• ¼-½ tsp dried oregano to taste, plus more for egg & flour
• ¼-½ tsp dried parsley to taste, plus more for egg & flour
• ¼ tsp garlic powder to taste, plus more for egg & flour
• ¼ tsp onion powder to taste, plus more for egg & flour
• 4 tbsp vegetable oil divided

Instructions

• Prepare the pork by removing the silverskin from the pork tenderloin and cutting it into 8 similar-sized medallions.
• Cover the medallions with plastic wrap and pound gently to a ¼-inch thickness using a meat pounder.
• Season both sides of the pork medallions with sea salt and freshly cracked pepper to taste.
• Make a breading assembly line with three separate shallow bowls.
• First, combine the panko crumbs and parmesan cheese in a shallow bowl and season with ¼-½  teaspoon of the dill, basil, oregano, and parsley. Add the garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste, and mix well.
• Next, pour the flour into a bowl and season with a little bit of dill, basil, oregano, parsley, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste, and mix well.
• Finally, whisk together the eggs and season with a little bit of dill, basil, oregano, parsley, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste, and mix well.
• Dredge the pork medallions by dipping each medallion (using a fork) first into the flour mixture, then coating it in the egg mixture, then pressing the cutlets firmly into the panko mixture on both sides until evenly coated.
• Place in an even layer on a plate, and separate the layers with parchment paper.
• Refrigerate the coated medallions, uncovered, for 30 minutes.  Side Note: Don’t skip this step; it helps the coating really adhere to the pork.
• Cook the pork medallions by heating 2 tablespoons of oil in a cast-iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated pork medallions directly into the HOT skillet and cook for 3-4 minutes, or until golden brown. Cook the pork in batches to prevent overcrowding the skillet.
• Carefully flip the pork medallions over to cook for 2-3 minutes, or until golden brown. Remove to a wire cooling rack. Finish the process with the remaining pork medallions.  Side Note: Wipe out the skillet(s) between batches, THEN add more oil to the skillet(s) before cooking the remaining pork.
• Serve the pork sprinkled with fresh chopped parsley along with lemon wedges, if desired. Enjoy.

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