Pork Medallions

in a Colman’s Wholegrain
Mustard Crumb Coat

Serves 4

Ingredients

  • 500g pork medallions
  • 3 tablespoons of Colman’s Wholegrain Mustard
  • 1 cup breadcrumbs
  • ¼ cup finely chopped fresh parsley
  • 2 cloves garlic, finely chopped
  • 2 tablespoons olive oil
  • Salt & pepper (to taste)

Method

  1. Pat dry the pork medallions with a paper towel.
  2. Combine the breadcrumbs, parsley, garlic, olive oil, salt & pepper in a bowl and mix thoroughly until evenly distributed.
  3. Spread onto baking paper on a flat surface.
  4. Coat one side of the medallions with Colman’s Wholegrain Mustard and place into the breadcrumb mix, then repeat for the other side.
  5. Grill on a medium heat for approximately 3-4 minutes per side or place on a rack inside a covered BBQ until cooked as you like.