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Mustard Pork Medallions

kept byJF.RN

1/2 cup seasoned dry bread crumbs
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1-1/4 pounds pork tenderloin
1/4 cup Dijon mustard
1 tablespoon butter, melted

  1. In a shallow bowl, combine the crumbs, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture.
  2. Place in a greased shallow baking pan. Bake, uncovered, at 425° for 10 minutes; turn and bake about 5 minutes more or until no longer pink. 
  3. Yield: 4 servings (I usually do 1 half of a tenderloin for 2 people)



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