Sarah-Jane's New South Fried Pork Medallions and Buttery Green Beans
For the pork:
2 tablespoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions
1/2 cup Italian-Herb panko (Japanese breadcrumbs)
1 tablespoon chopped fresh thyme
1 tablespoon minced fresh parsley
1 tablespoon chopped fresh rosemary
¼ teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons canola oil
For the green beans:
1 pound fresh green beans
2 tablespoons butter
8 ounces sliced baby bella mushrooms
¼ cup whole garlic cloves, peeled
2 tablespoons blanched almonds, lightly toasted
1 shallot, peeled and minced
½ teaspoon salt
¼ teaspoon pepper
To make the pork:
Preheat oven to 450 degrees F.
Rub the mustard evenly over the 8 pieces of pork tenderloin.
Combine the Italian-herb panko, thyme, rosemary, parsley, paprika, salt, and pepper in a shallow bowl. Coat the mustard-coated pork medallions evenly with the panko mixture.
If you have time, place medallions on a plate covered with plastic wrap and let sit in the fridge 10-30 minutes so that the breading will set up.
Heat the oil in a large skillet that can go in the oven, such as an iron skillet, over medium-high heat. Add pork and pan-fry for two minutes until just golden brown. Flip pork and place skillet in pre-heated oven and bake for 8 minutes or until pork reaches 145 degrees internal temperature. Let sit 3-4 minutes before serving.
Meanwhile, make the green beans:
Preheat oven to 450 degrees F (you can roast the green beans while you are doing the first few steps of the pork recipe, or roast them at the same time as you are baking the pork if your oven is big enough.)
Cover a baking sheet with parchment paper and arrange green beans and whole garlic cloves in a single layer on the sheet. Lightly mist the beans with some cooking oil spray and sprinkle with salt and pepper, to taste.
Roast beans and garlic for about 15 minutes, until crisp-tender and lightly browned, stirring them about half way through.
While the beans are roasting, heat ½ tablespoon butter over medium-high heat. Add mushrooms and shallots, ½ teaspoon salt, and ¼ teaspoon pepper, and sauté 6-8 minutes, or until the mushroom liquid evaporates.
Turn heat down to medium and add remaining 1 ½ tablespoon butter. Cook, stirring occasionally until all the butter has melted, foamed, and turned a golden-brown color, 5-10 minutes. Add additional salt and pepper, to taste, if needed.
Place roasted green beans and garlic on a serving plate and drizzle with the browned butter sauce and sprinkle with the toasted almonds. Serve with the finished pork and enjoy! Makes 4 servings of the green beans and 4 servings of the pork.
Nutrition facts per serving (2 pork medallions and 1 cup green beans): 370 calories, 18g fat, 5g saturated fat, 90mg cholesterol, 390mg sodium, 24g carbs, 5g fiber, 6g sugars, 30g protein.
Traditional Fried Pork Medallions with Buttery Green Beans Nutrition facts per serving (2 pork medallions and 1 cup green beans): 460 calories, 29g fat, 11g saturated fat, 105mg cholesterol, 1700mg sodium, 19g carbs, 3g fiber, 5g sugars, 28g protein.
THE NEW SOUTH VERSION SAVES YOU: 90 calories, 11g fat, 6g saturated fat, and 1310mg sodium per serving!!!