My Crispy Crumbed Pork Tenderloin Medallions will be a welcome addition to your meal plans. With this easily made recipe, we take a pork tenderloin to a new level of enjoyment. We cut the tenderloin into medallions, coat them in a seasoned breadcrumb mixture, and shallow fry them until they are golden and crispy on the outside, tender and juicy on the inside. This meal is a crowd pleaser; it is equally suitable for weeknight family meals or for special occasions.
Why You’ll Love This Recipe:
- Pork tenderloins are a versatile ingredient and can be cooked in many ways. As they are a lean cut of meat, they lend themselves to quick cooking methods such as pan frying, grilling or sautéing, and this can be a blessing for busy nights. And, making them into medallions couldn’t be easier!
- The recipe can easily be adjusted to serve more people.
- You can have this recipe on the table in 30 minutes.
- The breadcrumb mixture can be customised to suit your taste by adding different herbs, spices or Parmesan Cheese. Or, enjoy our serving suggestion of Sweet Chilli Sauce.
- They can be made gluten-free by using the appropriate flour and breadcrumbs.
Recipe Inspiration: like my Oven Roasted Pork Tenderloin with Apple and Fennel and my Creamy Pork Tenderloin Medallions, a pork tenderloin makes mealtimes easy. The fact that it can be cooked quickly in many ways and is reliably tender makes it one of my favourite ingredients. (Plus, who doesn’t love something that is crispy and crumbed!?)
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Pork tenderloin – also known as pork fillet, is a lean cut of meat with a mild flavour. The mild flavour means that it is a perfect candidate for a variety of marinades, spice rubs or sauces. The pork tenderloin is not the same as a pork loin and the two are not interchangeable in this recipe.
- Plain/all-purpose flour – we first coat the medallions in flour so the egg and then breadcrumbs adhere to the pork. Use gluten-free if necessary.
- Sea salt and freshly ground black pepper – for the best result, it is important to properly season your food to enhance the flavours.
- Dried oregano – in this instance, we use dried oregano. The flavour is more subtle than the fresh and better complements the other ingredients rather than dominating them.
- Egg and water – we beat the egg with a small amount of water to extend it, rather than using 2 egg yolks. This mixture is the binding agent, creating a sticky surface for the breadcrumbs to adhere.
- Garlic – some finely grated garlic adds flavour to our egg mix.
- Panko breadcrumbs – these light, flaky breadcrumbs give the pork medallions a lovely, crusty coating. They are readily available in supermarkets or specialist grocers. Use gluten-free breadcrumbs if necessary.
- Olive oil – we use olive oil to shallow fry the Pork Medallions.
Variations:
Dried oregano – you could use another herb if you prefer, such as fresh rosemary or sage. When using fresh herbs to replace dried herbs, you will need double the amount.
Garlic – if you prefer, you could add some chopped fresh chives to the egg mixture.
How To Make Crispy Crumbed Pork Medallions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Remove the silver skin:
If necessary, remove the silver skin from the pork tenderloin and slice into 2.5 cm (1 inch) pieces.
2 – Prepare the medallions:
Gently press down in the centre of each piece to flatten them slightly to an even thickness.
3 – Set up your breading station:
Gather three medium sized bowls for your breading station. One for the flour, egg and breadcrumbs.
Working one piece at a time, dip a pork medallion into the flour, then the egg and finally the breadcrumbs. Repeat until all of the pork is prepared.
4 – Cook the pork:
In a large frying pan, add the olive oil and heat over medium-high. Cook the medallions until golden brown and cooked to a minimum temperature of 63 degrees C (145 F).
Once cooked, place on the plate with the paper towel to allow any excess oil to drain. Serve immediately with sweet chilli sauce.
Hint: it is important that the oil is sufficiently hot so that when you add your pork it immediately sizzles. As well, it is important to not crowd your pan with the medallions or they will not achieve the crispiness that we want. If necessary, cook the pork in two batches.
Tips for Success, Storage and FAQs:
Yes, you can crumb/bread the medallions several hours ahead of cooking and store them in the refrigerator. If prepared a day ahead, the breadcrumbs will soften and not be as crispy when cooked. Remove them about 15 minutes before cooking to bring them to room temperature.
Should you have any Pork Medallions leftover, store them in an airtight container in the fridge for up to 3 days? They are delicious made into a sandwich with mayonnaise and Fresh Peach Chutney or Cucumber Dill Pickles.
To have tender, juicy pork, it is essential that it is not overcooked. The most accurate way to ensure that your meat is cooked to perfection is to use a thermometer and cook to the temperature we recommend. Otherwise, you can use the suggested cooking time as a guide, but it is not precise as the time will vary depending on the heat you use and the thickness of the medallions.
These are rounds of pork which are cut from the tenderloin. It is a versatile cut that cooks very quickly making the medallions ideal for busy weeknights, or perfect for easy entertaining.
Top Tip:
The pork fillet/tenderloin is reliably juicy and tender. Just be sure to not overcook it. We have some suggestions for the best result in the recipe card below.
Serving Suggestions:
These Crispy Crumbed Pork Tenderloin Medallions are very versatile, able to be served in many ways. Some suggestions are:
- With our Baked Mashed Potatoes and Roasted Broccolini.
- As a side dish to Roasted Cherry Tomato Pasta.
- In a sandwich with Plum Chutney.
- Alongside a salad, such as our Marinated Tomato Salad or Rocket and Pear Salad.
I am certain that you will love these Crispy Crumbed Pork Tenderloin Medallions. It is another easy recipe that the family will love. I look forward to hearing how you enjoy it.
Alex xx
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Crispy Crumbed Pork Medallions
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 pork fillet/tenderloin – mine weighed 450 g/1 lb in weight See Notes 1 and 2
- 40 g (2 tbsp) plain/all-purpose flour See Note 3
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoon dried oregano
- 1 egg
- 2 teaspoon water
- 2 cloves garlic – grated
- 120 g (1 ⅓ cups) panko breadcrumbs
- 80 ml (⅓ cup) olive oil – for frying
- sweet chilli sauce – for serving
Instructions
- Gather three medium sized bowls and two large plates. Line one plate with some paper towel.In the first bowl, add the flour, salt, pepper and oregano and mix.To the second bowl, add the egg, water and garlic, and whisk well.For the third bowl, add the panko breadcrumbs.
- Prepare the pork: if necessary, remove the silver skin on the pork. The silver skin is the thin membrane found on one side of the tenderloin. To remove it, insert the tip of a sharp knife between the skin and the flesh. Push the knife forward, away from you, so you will have the skin to hold onto. Continue to slide the knife between the flesh and the silver skin, removing as little meat as possible. Repeat the process until the silver skin is removed.
- Slice the pork tenderloin into 2.5 cm (1 inch) pieces. Gently press down in the centre of each piece to flatten them slightly to an even thickness of about ½ inch.
- To crumb the pork, take one pork medallion and dip into the flour, coating both sides and shake off any excess.Then, dip both sides into the egg wash and allow any excess to drip off.Lastly, place in the panko breadcrumbs, and coat well on both sides, gently pressing down so the crumbs stick. Shake off any excess, and place on the plate without the paper towel. Repeat these steps until all the pork is crumbed.
- In a large frying pan, add the olive oil and heat over medium high. To check that the oil is ready, I add a small panko crumb and check that it bubbles and starts to go golden brown.
- Depending on the size of your pan, cook the pork medallions in two batches. Cook for 2-3 minutes either side, until golden brown and cooked to a minimum temperature of 63 degrees C (145 F). Flip the pork with the aid of a spatula or egg flip, to avoid piercing the crumb with tongs.
- Once cooked, place on the plate with the paper towel to allow any excess oil to drain. Serve immediately – I like to serve with Sweet Chilli Sauce.
Notes
- Serving: this recipe will serve four people with side dishes, or two people on its own. We like to serve the Crispy Crumbed Pork Medallions with our homemade Sweet Chilli Sauce.
- Pork tenderloin: also known as pork fillet, is a lean cut of meat with a mild flavour. The mild flavour means that it is a perfect candidate for a variety of marinades, spice rubs or sauces. The pork tenderloin is not the same as the pork loin and the two are not interchangeable in this recipe.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Make in advance: you can crumb/bread the medallions several hours ahead of cooking and store them in the refrigerator. If prepared a day ahead, the breadcrumbs will soften and not be as crispy when cooked. Remove them about 15 minutes before cooking to bring them to room temperature.
- Leftovers: should you have any cooked medallions leftover, store them in an airtight container in the fridge for up to 2 days. They are delicious made into a sandwich with mayonnaise and Spicy Cucumber Pickles.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Marie
These were so good. Turned out perfectly crunchy on the outside but the pork inside was lovely and tender. Great recipe!
Alexandra Cook
Thank you, Marie. Love how crispy the pork gets!
So happy you enjoyed this recipe 🙂 Alex xo