Basically, this recipe is breaded pork cutlets - only better! My recipe calls for only simple ingredients, but the result is not simple. You'll get a delicious dinner. 

Enough for four Adults.


Even though the pork tenderloin is very lean, trim any fat, or any other material that's not meat, off of the outside as best you can. Slice the pork to about 3/4 of an inch sections. Pound out the sections to about 1/4 of an inch thick (use whatever you can find to pound with).

Mix the milk and egg together in a separate bowl.

Put the flour in a separate bowl or plate.

Mix the breadcrumbs, salt, garlic and curry powder together in a separate bowl or plate.

The olive oil and butter go together in a large frying pan (Cast iron is best).

Heat the frying pan to medium low. Not too hot. You don't want to burn the medallions.

Dip the pork in the flour, covering the pork completely. Then dip into the milk and egg, again covering the pork completely. Then into the breadcrumb & spices mixture, doing a good job to really get the breadcrumb mixture stuck on to the pork. Place in the frying pan and fry until golden brown on both sides. Line up your ingredients sequentially on the way to the frying pan. If your breadcrumbs & spice mixture starts running low, simply add more breadcrumbs.

Put a paper towel on a plate. The put a small metal rack on top. Then put your cooked medallions on top to drain any oil off. This way your medallions will stay crispy. Place your cooked medallions in the oven at 200 degrees until it's time to serve them.

You can leave out the curry powder if you wish. Only, the Golden Pork Medallions will be a little less golden without curry powder. Some people (Like my Kids) don't like curry, so I have to make "half & half" at my house. 

Serve with The World's Best scalloped potatoes & asparagus or broccoli.



April 20123 - Dale Poulin - Surrey, B.C.