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Crusted pork medallions, salad and French bread on a white plate with a fork.

Parmesan Crusted Pork Medallions

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  • Total Time: 21 mins
  • Yield: 4 servings


  • 3/4 cup seasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil, divided
  • 1 (27.2-ounce) package Smithfield Marinated Garlic & Herb Pork Loin Filet, sliced into 1-inch medallions


  1. Place bread crumbs, parmesan cheese, salt and pepper in a large resealable bag. Seal and shake well to combine. Add pork medallions and shake well to evenly coat pork.
  2. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium heat. Add 1/2 of the pork medallions and cook for approximately 4 minutes on each side, or until browned and no longer pink in the middle. Place on a plate lined with paper towels. Repeat with the second 1/2 of pork medallions.


The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.

  • Prep Time: 5 mins
  • Cook Time: 16 mins
  • Category: Main Course
  • Method: Fry
  • Cuisine: American