Heartland Honey Mustard Pork Medallions
Use a fresh lemon for the marinade and cut the rest of the lemon into slices. Garnish the medallions with the lemon slices and squeeze just before eating. Serve with ranch potatoes, green beans and biscuits.
- Slice tenderloin crosswise into 8 pieces. Flatten slightly.
- Combine the honey, mustard, a tablespoon of olive oil, lemon juice, 1/4 teaspoon of salt and 1/4 teaspoon coarsely cracked pepper in a resealable food storage bag. Add the pork medallions and turn to coat. Let stand 30 minutes.
- Remove the pork from the marinade and dip both sides into the cornflake crumbs to coat.