Heartland Honey Mustard Pork Medallions

Recipe courtesy of the National Pork Board.

Recipe Ingredients:

1 pound pork tenderloin
2 tablespoons honey
2 tablespoons Dijon mustard, country style
2 tablespoons olive oil - divided use
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon coarsely cracked black pepper
1 cup finely crushed corn flakes, or dried bread crumbs
Lemon wedges for accompaniment

Cooking Directions:

1. Slice tenderloin crosswise into 8 pieces. Flatten slightly.
2. Combine the honey, mustard, 1 tablespoon of olive oil, lemon juice, salt and pepper in a resealable food storage bag. Add the pork medallions and turn to coat. Let stand 30 minutes.
3. Remove the pork from the marinade and dip both sides into the cornflake crumbs to coat.
4. Heat the remaining oil in a large nonstick skillet over medium-high heat. Add pork and cook for about 3 minutes on each side until internal temperature reaches 145°F (62.7°C) on a meat thermometer.
5. Serve with lemon wedges, squeezing juice over medallions, if desired.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 320; Total Fat: 11g; Saturated Fat: 2g; Cholesterol: 75mg; Total Carbs: 28g; Fiber: 1g; Protein: 27g; Sodium: 360mg.

Recipe and photograph provided courtesy of National Pork Board.