Pork Parmesan Medallions

We made these pork medallions for our parent's 35th wedding anniversary... 

and they loved them! 

This was a little bit more of a complicated recipe, so bare with me. But the key to this recipe is... PREPPING!

For the tomato sauce:

2 lb ripe tomatoes
1 onion
3 garlic cloves, sliced thin
oregano
salt & pepper
olive oil

Food process tomatoes until smooth. 

(I chopped the tomatoes into 4 pieces or so, and placed them in my food processor, with the skin. You can remove the skin if you like, but I didn't have a mil to remove them, so I didn't.)

Chop onion, and mince garlic.

Heat oil and saute onion in a 3 qt saute pan. Season with salt and pepper.

Add garlic, and keep cooking.

Then add the tomatoes and sprinkle oregano. Cook for about 3-5 minutes, and have this ready for the pork to be transferred to.

For the pork:

1 pork tenderloin (about 1 1/2 lb)

1 cup flour

2 eggs (whisked)

1 cup Panko bread crumbs (do not use just regular bread crumbs)

1/2 cup Parmesan cheese

1 cup mozzarella cheese

olive oil

salt & pepper

basil leaves

Trim the fat off the tenderloin, and cut into roughly 1 inch pieces. 

Set up your 3 step dredging process... 

1st- flour

2nd- eggs

3rd- Panko and Parmesan cheese

(Season all 3 with salt!)

Cover medallion with flour, and shake off excess. Dip in egg, then thoroughly coat in the breadcrumbs, pressing into the pork.

Get an electric skillet ready with olive oil about 1/4 - 1/2 inch high, turned up to about 375.

OR, heat olive oil in a nonstick skillet over medium/high heat.

(We almost doubled this recipe so my skillet was a little crowded!)

Fry the medallions until golden brown, about 3 minutes per side (mine took a little longer.)

Get the tomato sauce in the saute pan ready!

Place the browned medallions into the tomato sauce.

Sprinkle with mozzarella cheese, and place in the oven, on broil, for about 3 minutes... or until the cheese is melted and browned.

Top with basil! 

ENJOY!!!