PANKO-ALMOND-CRUSTED PORK MEDALLIONS WITH CARROTS

Panko-Almond-Crusted Pork Medallions with Carrots image

Panko bread crumbs and chopped almonds make the perfect crust for this pork tenderloin dish. Serve with baby carrots and salsa and get ready to take a bow.

Provided by My Food and Family

Categories Home

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pork tenderloin (1-1/2 lb.), cut crosswise into 6 pieces
1/3 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup salsa
1 cup panko bread crumbs
1/2 cup sliced almonds, finely chopped
3 cups baby carrots

Steps:

Heat oven to 425ºF.
Pound meat to 1/2-inch thickness. Mix mayo and mustard in medium bowl until blended. Reserve 3 Tbsp. mayo mixture; mix with salsa. Refrigerate until ready to use.
Combine bread crumbs and nuts in pie plate. Dip meat, 1 piece at a time, in remaining mayo mixture, then crumb mixture, turning to evenly coat both sides of each piece with each mixture. Place on foil-covered baking sheet sprayed with cooking spray.
Bake 15 min. or until done (145ºF). Meanwhile, bring 1-1/2 qt. water to boil in medium saucepan. Add carrots; cook 5 to 7 min. or until tender.
Remove meat from oven; let stand 3 min. Drain carrots. Serve with meat and salsa mixture.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g