Panko-Almond-Crusted Pork Medallions with Carrots

1. 1

   Heat oven to 425 degrees F.

2. 2

   Pound meat to 1/2-inch thickness.

3. 3

   Mix mayo and mustard in medium bowl until blended.

4. 4

   Reserve 3 Tbsp.

5. 5

   mayo mixture; mix with salsa.

6. 6

   Refrigerate until ready to use.

7. 7

   Combine bread crumbs and nuts in pie plate.

8. 8

   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.

9. 9

   Place on foil-covered baking sheet sprayed with cooking spray.

10. 10

    Bake 15 min.

11. 11

    or until done (145 degrees F).

12. 12

    Meanwhile, bring 1-1/2 qt.

13. 13

    water to boil in medium saucepan.

14. 14

    Add carrots; cook 5 to 7 min.

15. 15

    or until tender.

16. 16

    Remove meat from oven; let stand 3 min.

17. 17

    Drain carrots.

18. 18

    Serve with meat and salsa mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.