Pistachio Crusted Pork Medallions

Beef & Pork  |  Published Sep 29, 2016  |  Updated Aug 20, 2019  |  By Tawnie

Pistachio Pork Medallions! Baked to perfection with a hint of citrus that will make your taste buds happy! Krollskorner.com

Pistachio crusted pork medallions are a great way to impress your family & friends. Baked to perfection with a hint of citrus that will make your taste buds happy! 

Disclosure: I was not compensated for writing this post.  

This is the last blog post for the Old Town Clovis Pistachio Party happening this Saturday, Sept. 30th! I hope you all have enjoyed following along this week with my pistachio filled recipes! 

Click here to pin this recipe for later!

Pistachio Pork Medallions! Baked to perfection with a hint of citrus that will make your taste buds happy! Krollskorner.com

This was fun and super simple to make. Sometimes I feel myself getting caught up in the same routine of having chicken or ground turkey for dinner and this was suuuuch a nice change! My roomies and their significants all had a taste and they approved so that made me happy! 

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You can make these pistachio pork medallions Gluten Free recipe by simply using gluten free flour instead of all purpose & GF breadcrumbs! 🙂 I hope you can make it out to the Old Town Clovis Pistachio Party and thank you for following along with all of my pistachio filled recipes this week! 

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Pistachio Crusted Pork Medallions

Pistachio Pork Medallions! Baked to perfection with a hint of citrus that will make your taste buds happy!
5 from 1 review
Total Time: 45 minutes

Ingredients

  • 1 Pork tenderloin
  • 1 Cup Italian breadcrumbs
  • 1 1/3 cup whole unsalted pistachios
  • 1 Tbsp. lemon zest
  • 1 Tbsp. orange zest
  • 1 Tbsp. garlic
  • 1 Tbsp. fresh rosemary
  • 1 cup AP flour
  • 1 tsp. salt & pepper
  • 3-4 large eggs
  • canola oil

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with foil and set aside. Then, cut pork tenderloin in 1/2 inch thick slices and set aside. (These are your medallions, I formed mine with my hands to make a circular shape).
  • Grind pistachios in a food processor. Then add in breadcrumbs, zest, garlic, and rosemary and pulse until combined well. Set aside in a bowl.
  • Crack eggs in a medium bowl and whisk. Place flour (with the salt and pepper added) in a medium-large bowl. Line up your 3 bowls: egg wash, flour, and breadcrumb mixture.
  • Dip pork tenderloin slices in the egg wash, then in the flour, back in the egg and then in the breadcrumbs. Set on a plate.
  • Heat the canola oil in a frying pan until sizzling hot. The smoke point is 400 degrees for canola oil! Cook each medallion on each side for ~2 minutes, being sure not to burn the pistachio crust. You may need to work the pork in batches.
  • Place medallions on the prepared baking sheet and bake in oven for 8-10 minutes, or until fully cooked inside. Enjoy with your favorite side dishes!
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Fall Pistachio Pumpkin Soup

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