2 years ago

Garlic Parmesan Pork Medallions

So, it has been nearly five months since I’ve posted. A short break for the holidays turned into a hiatus of epic proportions. The good news? I’m back and better than ever!


My journey into the depths of health, fitness, and weight loss continues. From my official starting weight of 199 lbs, I’m down to 132!

Let me say that again:  132 lbs. I haven’t been this small since middle school. Of course, it’s not all about the number on the scale. Look for a few posts soon about my experience with Couch to 5k and the strength training program Strong Lifts!

Alright. Now, what you came here for:  a brand spankin’ new recipe.

First, let me say:  these pork medallions are DELICIOUS. Melt-in-your-mouth tender, flavorful, and easy. Also, they are less than 150 calories each! Talk about a guilt-free dinner. Recipes like this one are helping me lose weight, improve my overall health, and are just plain yummy. I’m so excited to share it with you!


My journey to a healthier me has ignited my passion and love for food. Since I’m being so careful and considerate of the things I eat, I want them to be delicious and satisfying! I definitely indulge in high-calorie treats, but on a daily basis I try to fuel my body with nutrient-dense, low-calorie meals. But, I’m not just cooking for myself:  my husband and kids need to eat too! So, whatever we’re eating, it has to be tasty. And they’re not fans of salad.

This dinner, garlic parmesan pork medallions served with a side of mashed butternut squash, ticks all those boxes. And although it’s fancy enough to serve company, it’s also simple enough to put together on a weeknight.

Click here for the recipe for the butternut squash, or try serving these tender pork medallions with brussel sprouts, broccoli florets, or another simple vegetable side. Rice or potatoes would be great, too!


Garlic Parmesan Pork Medallions

Yield: 8 servings

Serving Size: 1 medallion


  • 2 lb pork tenderloin, sliced into 8 rounds
  • 1/8 cup plain bread crumbs
  • 1 tsp garlic powder
  • 1 tbsp grated parmesan
  • 2 tbsp chopped fresh Italian flat-leaf parsley
  • 2 tbsp vegetable oil
  • salt and pepper


  1. Preheat oven to 425 degrees.
  2. Combine bread crumbs, garlic powder, parmesan, and chopped parsley on a plate or in a shallow bowl.
  3. Rinse and pat dry each pork medallion.
  4. Salt and pepper both sides of each medallion, then dredge in bread crumb mixture until lightly coated on all sides.
  5. Heat vegetable oil in a large, oven-safe skillet over medium heat (oil should be very hot but not smoking).
  6. Place medallions in a single layer in skillet. Let cook about two minutes or until they are nicely browned on one side (when ready to flip, the pork will release and no longer stick to pan). Flip over all the medallions, then move the pan from the stovetop to the oven.
  7. Bake at 425 for 8 minutes, or until meat thermometer inserted into center of medallion register 145 degrees. Remove and let rest for 5 minutes before serving.

Enjoy your healthy dinner! If you try this recipe out, let me know in the comments what you think!

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