Crispy Pork Medallions
Crispy breaded Pork Medallions take pork tenderloin to a whole new level. This is an easy, cheesy oven-baked pork recipe the whole family will love.
It can sometimes be difficult to find a main entree that even picky eaters will enjoy. Besides these pork medallions, my picky eaters also love Crispy Baked Chicken Tenders and my favorite Cheesy Ravioli Bake.
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Why We Love Pork Medallions
It’s no secret I like quick and easy meals. Besides being downright delicious, these pork medallions are also very easy to make and basically only require three ingredients.
When I first made these crunchy, cheesy pork medallions for my family they were a HUGE hit! Everyone gave it two thumbs up, and we actually made it again the following week… and the week after that, and so on. This recipe has quickly become a tried and true family favorite!
The flavor of these pork medallions comes from the garlic & herb cheese and the Italian-style breadcrumbs they’re coated with. They pair perfectly with a huge list of side dishes! I love serving this pork entree with side dishes like Cheesy Parmesan Smashed Potatoes, Sauteéd Green Beans with Bacon, and a Simple Italian Salad.
What Are Pork Medallions
Pork medallions are usually cut from pork tenderloin, also called pork fillet. It’s a long, lean, boneless cut of pork. It’s one of my favorite cuts of pork– it’s small, tender, and cooks fast. Not to be confused with pork loin which is bigger, wider, and a little flatter than pork tenderloin. Pork loin can be a boneless or bone-in cut of meat. They are generally not interchangeable in recipes.
Pork medallions are simply lean pork tenderloin sliced into round medallions. Pork tenderloin is a mild-tasting meat making it a juicy blank canvas for many recipes, like Sweet and Spicy Glazed Pork Tenderloin.
Most of the time I just season and throw it on the grill for about 30 minutes, but this crispy pork medallion recipe is a close contender as a family favorite.
Ingredients for Pork Medallions
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This list of ingredients is wonderfully short! You’re going to love making pork tenderloin this way.
- pork tenderloin – You’ll need 1 one-pound pork tenderloin, and most pork tenderloins are just over a pound. I usually can get 12-14 slices from one tenderloin.
- spreadable cheese – I like to use garlic & herb Laughing Cow cheese.
- Italian-style breadcrumbs – Make sure they’re Italian-style and not plain! Having that extra seasoning in the breadcrumbs is part of what makes these medallions so mouthwatering.
- salt – I like using seasoned salt for added flavor.
- ranch dressing – This is an optional ingredient, but I recommend offering a side of ranch dressing to everyone you serve this to. It’s SO good to dip the crispy pork tenderloin in!
How To Make The Best Pork Medallions
(full printable recipe at the end of this post)
TWO: Cut the pork tenderloin into 1-inch sliced medallions. Pound each piece with a kitchen mallet until all pieces are about 1/2-inch in thickness. Try to make sure they’re all the same size so they cook evenly.
THREE: Using a butter knife, spread a very light coating of the spreadable cheese on each side of the medallions. Then, coat each medallion of cheese-covered pork in the seasoned bread crumbs and place them on the wire rack/baking sheet.
FOUR: Spray the pork with nonstick spray and bake in the center of a 400°F oven for 20-30 minutes, or until a meat thermometer inserted into the center of the medallions registers 145°F.
FIVE: Once they’re fully cooked, remove the medallions from the oven and let them rest just a few minutes before serving.
Pork Medallions Tips & FAQ
Can I make this dish ahead of time? Yes, you can!! Follow the recipe up until putting them in the oven. Instead, cover them well with plastic wrap and refrigerate. Remove from the refrigerator 20-30 minutes before cooking. Many cookbooks actually recommend refrigerating breaded meat for about an hour before cooking.
Why should I pound the pork tenderloin medallions? There are a few reasons to pound meat before cooking. Tenderize: pounding breaks down connective tissues, making the meat more tender. Uniform Thickness: Having all of your meat the same thickness will ensure even cooking.
How to pound meat before cooking: Place the meat on a cutting board and between sheets of waxed or parchment paper or plastic wrap. For best results, use the flat side of a meat mallet and pound the meat with medium force just until you get the desired thickness. If you pound too hard or too much it can pulverize the meat into mush. (you can use a heavy skillet if you don’t have a meat mallet to pound the meat)
Can I cook these crispy pork medallions in the air-fryer? Yes!! They are perfect for air frying! Use the same temperature and time for the air-fryer or oven. Just note each oven is different, you may need a few extra minutes.
These pork medallions make a great sandwich too! Place the crispy pork on your favorite bun and toppings. Try lettuce, tomato, dill pickles, and mayo, ranch dressing or pork gravy. This is one of the BEST leftover ideas.
Storing & Freezing
How long will these pork medallions stay fresh? In an airtight container in the fridge, these pork medallions will stay fresh for up to 4 days. When you’re ready to serve them, I recommend reheating them in the oven or toaster oven instead of the microwave. That way, the layer of breadcrumbs stays nice and crunchy!
Can I freeze pork medallions? Sure thing! Once they’re fully baked, they’ll stay fresh in the freezer for up to 3 months. When you’re ready to eat them, just pop them back into the oven for about 40-50 minutes, or until thoroughly cooked through.
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CRISPY PORK MEDALLIONS take pork tenderloin to a whole new level. This is an easy, cheesy oven-baked pork recipe the whole family will love.
- 1 one-pound Pork Tenderloin
- 3-4 ounces Garlic & Herb Spreadable Cheese (I use 4 triangles of Laughing Cow Cheese)
- 1½ cups Italian-style bread crumbs
- 1 teaspoon of seasoned salt
- Ranch dressing, optional
- Preheat oven to 400° F. Line a rimmed baking sheet with foil, then spray a wire rack with cooking spray and place it on the baking sheet, and set aside.
- Cut tenderloin into 1-inch slice medallions.
- Lay medallions on a cutting board and cover with plastic wrap. Pound each piece with a kitchen mallet until all pieces are about 1/2-inch in thickness.
- Using a butter knife, spread a very light coating of the spreadable cheese on each side of the medallions.
- Place the breadcrumbs and seasoned salt in a shallow bowl and coat each slice of cheese-covered pork in the bread crumbs. Then place on the wire rack/baking sheet.
- Spray the pork with cooking spray and bake in the center of the oven for 20-30 minutes or until a meat thermometer inserted into the center of the medallions registers 145°F. Remove from the oven and let rest just a few minutes before serving.
- Optional, garnish with chopped parsley, and serve with a drizzle of ranch dressing or pork gravy.
- If you wish to make these a day ahead, cover well with plastic wrap and refrigerate. The following day, remove from refrigerator 20-30 mins. before cooking.
- Most pork tenderloins are just over a pound. I usually can get 12-14 slices from one tenderloin.
- These pork medallions make a delicious sandwich too.
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Nutrition Information:Yield: 4 Serving Size: 4 medallions
Amount Per Serving: Calories: 508Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 91mgSodium: 855mgCarbohydrates: 58gFiber: 4gSugar: 4gProtein: 41g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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