Tony2 posted 5-4-98
Mustard Pork Medallions
1/2 cup seasoned dry bread crumbs
1/2 tsp. dried thyme
1/4 tsp. garlic salt
1/4 tsp. onion powder
1 1/4 lbs. pork tenderloin
1/4 cup Dijon mustard
1 TBL. butter or margarine, melted
Preheat oven to 425 degrees F.
In a shallow bowl, combine the bread crumbs, thyme, garlic salt and onion powder; set aside.
Cut tenderloin crosswise into 12 pieces (you can ask the butcher to do this) and pound each piece to 1/4 in thickness.
Combine mustard and butter; brush on each side of pork, then
coat with reserved crumb mixture. Place in a greased shallow baking pan.
Bake, uncovered, at 425 degrees for 10 minutes. Turn and bake about 5 minutes more or until no longer pink.
Yield: 4 servings
Source: Taste of Home magazine