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Crispy Pork Tenderloin Medallions With Parmesan Breading

Amber Bondar
This tasty weeknight dinner of crispy pork tenderloin medallions with it's parmesan panko breading is perfect fall dinner. The savory meat is succulent and goes great with a variety of sides so you can enjoy it all winter too! Ready in 30 minutes or less for a terrific dinner that satisfies the heartiest appetite.
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Canadian
Servings 8

Equipment

  • 12" Frying Pan
  • 3 Small Bowls
  • Cutting board
  • knife
  • Tongs
  • Meat Thermometer
  • measuring cup
  • Teaspoon
  • Splatter Screen *Optional

Ingredients
  

  • 2 Pork Tenderloin Cut Into ½-¾" Medallions
  • 1 Cup Flour
  • 1 tsp Salt
  • 2 tsp Black Pepper
  • 2 Lrg Eggs Beaten
  • 2 Cups Panko
  • ¾ Cup Parmesan Cheese Powder
  • Vegetable Oil 1" Deep In Frying Pan

Instructions
 

  • Cut the pork tenderloin into ¼-¾" round medallions and set aside.
    2 Pork Tenderloin
  • In a small bowl measure the flour, pepper, and salt and mix well. Set aside.
    1 Cup Flour, 1 tsp Salt, 2 tsp Black Pepper
  • In another small bowl crack eggs and whisk until well blended. Set aside.
    2 Lrg Eggs
  • In remaining bowl measure the panko and the parmesan. Break any parmesan lumps up and mix well.
    2 Cups Panko, ¾ Cup Parmesan Cheese Powder
  • Using tongs dip the pork medallions into the flour, then egg, then panko mixture. Coating well each time. Set aside. Let coated medallions rest for ten minutes before cooking. This can also include the time it takes to heat the oil in the pan.
  • In the frying add the vegetable oil to create a one inch layer and heat on medium-high until hot.
    Vegetable Oil
  • Reduce the heat to medium to cook the medallions.
  • Using clean tongs lay a single layer of pork medallions in the hot oil being careful to leave space around each.
  • Let each medallion fry for one -two minutes before flipping.
  • NOTE: If it's browning to fast reduce the heat a bit further.
  • Flip each medallion at least two times for even browning and complete cooking.
  • Test each medallion before removing from pan to add to warming element or low-temp oven while finishing cooking.
  • When pan is fully empty add more medallions if cooking more than one batch.
  • Serve while hot when finished cooking all pork medallions.

Notes

Lay the pork medallions on clean paper towel if using a warming plate. This will help absorb excess oil.
If placing in a low-temp oven (170F) to keep warm lay in a single layer on a baking dish to avoid grease from pooling.
Reheat uneaten portions from fridge in air fryer or oven to maintain crispness.
Keyword breaded, pork loin, pork tenderloin, weeknight dinner
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