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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!
Total Time 45 minutes


  • 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


  • 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!