Description
A quick and easy weeknight sheet pan meal featuring pork loin medallions coated in a savory parmesan and panko crust, baked alongside tender-crisp vegetables for minimal cleanup and maximum flavor.
Ingredients
Scale
- 1.5 to 2 pounds pork loin or tenderloin, cut into 1.5-inch thick medallions
- 3 tablespoons extra virgin olive oil (divided)
- 4–5 cloves garlic, minced fresh
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1 medium red onion, sliced into wedges
- 1 bunch asparagus, woody ends trimmed
Instructions
- Preheat oven to 400°F (200°C).
- Pat pork medallions dry with paper towels to ensure crispiness.
- In a small bowl, whisk together 3 tablespoons olive oil, minced garlic, Dijon mustard, apple cider vinegar, salt, and pepper to create the marinade.
- Brush or spoon the marinade over all sides of the pork medallions and let sit for a few minutes.
- In another small bowl, mix grated Parmesan, Panko breadcrumbs, oregano, red pepper flakes, and a pinch of salt.
- Press each piece of marinated pork firmly into the breadcrumb mixture to coat all sides evenly.
- Toss broccoli, tomatoes, onion, and asparagus with 1 tablespoon olive oil, salt, and pepper.
- Line a large rimmed baking sheet with parchment paper. Place coated pork in the center and arrange vegetables around the edges, ensuring pieces are not crowded.
- Bake for 20-25 minutes, rotating the pan halfway through, until pork reaches an internal temperature of 145°F (63°C) and the crust is golden brown.
- Remove from oven and let pork rest for 5 minutes before serving.
Notes
Do not overcrowd the pan as this will steam the pork instead of crisping it. Pat the pork dry thoroughly before coating. Rest the meat for 5 minutes after baking to retain juices. For a gluten-free version, use gluten-free panko or almond flour. For a dairy-free version, omit the parmesan or use nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 pork medallion wit
- Calories: 375
- Sugar: 4
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 3
- Protein: 35
Keywords: sheet pan dinner, pork loin, crispy pork, parmesan crust, easy weeknight dinner, healthy dinner, gluten-free option