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