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Crispy Pork Medallions

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2 Tbsp Dijon mustard

1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions

½ cup panko (Japanese breadcrumbs)

1 Tbsp chopped fresh thyme

1 Tbsp minced fresh parsley

1/8 tsp salt

1/8 tsp freshly ground black pepper

2 Tbsp extra-virgin olive oil

Preheat oven to 450 degrees. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt and pepper in a large bowl. Dredge pork in panko mixture. Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add pork, sauté 2 minutes or until golden brown. Turn pork. Then place medallions in baking dish. Place in oven for 8 minutes or until pork reaches 145 degrees. Let stand 3 minutes.

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