Fried Bacon and Breaded Pork Tenderloin Medallions

Total Time: 30 minutes Prep Time: 10 minutes Cook Time: 20 minutes


  • 1 1/2 to 2 pounds pork tenderloin
  • 2 cups Metropolitan Gourmet gluten-free bread crumbs
  • 5 slices cooked bacon, crisp
  • 1 teaspoon rubbed sage
  • 1/4 teaspoon ground thyme
  • salt and pepper
  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 tablespoon butter


  1. Trim excess fat from the tenderloin(s) and remove silver skin. Slice in 1-inch rounds. Using your hand or flat side of a meat tenderizer, gently flatten to about 1/2 inch thickness.
  2. In a food processor, combine the bread crumbs, bacon, sage, and thyme. Process until the crumbs and bacon are fine and well blended. Pour into a large shallow bowl.
  3. In another bowl, beat the eggs.
  4. Sprinkle the pork slices lightly with salt and pepper. Put the pork slices in the egg mixture, coating all slices well. Remove a slice from egg mixture, letting excess drip off, and dip into the gluten free bread and bacon crumbs, coating both sides thoroughly. Place on a sheet of foil or on a pan and repeat with the remaining pork. Let pork stand for 10 minutes.