Quick and Easy Bacon and Panko Crusted Pork Medallions

Gather the ingredients. 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. In a food processor, combine the panko crumbs, bacon, sage, and thyme. Process until the crumbs and bacon are fine and well blended. Pour into a large shallow bowl. In another bowl, beat the eggs. Sprinkle ​the pork tenderloin 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 panko 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. Heat the oil and butter in a large skillet over medium heat until butter is foamy. Fry the pork slices for about 5 minutes on each side, until browned and cooked through. Place the fried pork tenderloin on a rack to drain. Serve and enjoy!