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Rye Crusted Pork Tenderloin

Juicy medallions of Ontario pork tenderloin are coated in a crisp mixture of rye, Parmesan and grainy mustard. To complete this hearty weeknight favourite serve with grainy mustard or apple sauce and oven roasted root vegetables.

 4 slices rye bread with caraway seeds
 ¼ cup (50 mL) grated fresh Parmesan
 ½ tsp (2 mL) each, salt and pepper
 1 tbsp (15 mL) finely chopped parsley
 1 lb (500 g) Ontario pork tenderloin
 1 tbsp (15 mL) grainy mustard
 2 tbsp (30 mL) canola or olive oil
Steps :

In food processor, pulse bread to make fine crumbs, about 1 minute. Transfer to bowl. Stir in Parmesan, salt, pepper and parsley.


Slice pork into 1/2-inch (1 cm) medallions (about 8). Rub each medallion with mustard and dredge in rye crumbs until completely coated.


In large non-stick skillet, heat oil over medium high heat. Cook medallions until golden brown and pork is cooked so that just a hint of pink remains, about 7 minutes per side. Transfer to platter and serve with grainy mustard or apple sauce.

Cook's Notes:

Makes 4 servings