Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

Pork

– 1½ lb pork tenderloin
– ½ cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– ½ teaspoon smoked paprika
– ½ teaspoon garlic powder
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 3 tablespoons olive oil

Mango-Mustard Sauce

– 1 cup ripe mango purée
– 2 tablespoons Dijon mustard
– 1 tablespoon whole-grain mustard
– 1 tablespoon honey
– 1 tablespoon apple cider vinegar
– 1 tablespoon fresh lime juice
– 1 teaspoon grated fresh ginger
– ¼ teaspoon black pepper
– Pinch of salt

Instructions

1. Preheat the oven to 400°F.
2. Trim the pork tenderloin and cut into approximately 1-inch-thick medallions.
3. Gently flatten each medallion to an even thickness.
4. Place flour in one shallow bowl and beaten eggs in another.
5. In a third bowl, combine panko, paprika, garlic powder, salt, and black pepper.
6. Dredge each pork medallion in flour.
7. Dip into beaten eggs.
8. Coat thoroughly with the seasoned panko breadcrumbs.
9. Heat olive oil in a large oven-safe skillet over medium-high heat.
10. Brown the pork medallions for approximately 2 minutes per side.
11. Transfer the skillet to the oven and cook until the pork reaches 145°F.
12. Remove from the oven and rest for 3 minutes.
13. Meanwhile, combine mango purée, both mustards, honey, vinegar, lime juice, ginger, pepper, and salt in a saucepan.
14. Simmer gently for 5 minutes, stirring occasionally.
15. Arrange the crispy pork medallions on a serving platter.
16. Spoon the mango-mustard sauce over the pork or serve alongside.

Serving Suggestion: Serve with roasted baby potatoes and a fresh mango-avocado salad.