Crispy pork medallions from Cooking Light Magazine, November 2011 (page 96)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted root vegetables

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork chops for pork tenderloin.

  • Delys77 on February 29, 2012

    As written this recipe is not a winner. First let's start with the picture, not sure what kind of pigs they were working with but tenderloin is nowhere near the size of the medallions in the picture. The challenge with this is that based on the instructions the pork was a little overdone. Also only one side properly browned as the recipe doesn't say to turn the medallions, which is necessary, but when they say brown 2 minutes per side enforce going into the oven do they mean 1 minute per side or 2 each side which would mean you would need less time in the oven. The coating was nice though.

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