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Panko and Almond-Crusted Pork Medallions with Carrots
Panko and Almond-Crusted Pork Medallions with Carrots

Panko and Almond-Crusted Pork Medallions with Carrots

3 Review(s)
Cook Minutes 25 Min
Prep : 25 Min
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pork tenderloin (1-1/2 lb./675 g), cut crosswise into 6 pieces
1/3 cup Miracle Whip Original Spread
2 Tbsp. Heinz Dijon Mustard
1/4 cup salsa
1 cup panko bread crumbs
1/2 cup sliced almonds, finely chopped
3 cups baby carrots
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Step 1
Heat oven to 425ºF.
Step 2
Pound meat to 1/2-inch thickness. Combine Miracle Whip and mustard in medium bowl. Mix 3 Tbsp. Miracle Whip mixture with salsa. Refrigerate until ready to use.
Step 3
Cover baking sheet with foil; spray with cooking spray. Combine bread crumbs and nuts in pie plate. Dip meat, 1 piece at a time, in remaining Miracle Whip mixture, then crumb mixture, turning to evenly coat both sides of each piece. Place on prepared baking sheet.
Step 4
Bake 15 to 17 min. or until done (160ºF). Meanwhile, cook carrots in boiling water in saucepan 5 to 7 min. or until tender.
Step 5
Drain carrots. Serve with meat and salsa mixture.
Kraft Kitchen Tips!
Prepare using finely chopped pecans.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2 g
10 %
Cholesterol 65 mg
Sodium 430 mg
18 %
Carbohydrate 27 g
Fibre 3 g
Sugars 6 g
Protein 26 g
Vitamin A
80 %
Vitamin C
10 %
4 %
15 %
6 servings, 1/6 recipe (188 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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