Well it looks like fall. You will see this breading method later in the week with my chicken cutlets. I took a pork tenderloin and cut into 1 inch medallions and covered them with plastic wrap and pounded the lightly. I brushed them with dijon and coated them in panko seasoned with salt, pepper and sage. I put them on a wire rack to sit while I prepped the rest. The pork is topped with a maple balsamic glaze.
I used frozen brussels sprouts. I microwaved them in a bowl for 1 minute until soft enough to cut in half. I whisked some olive oil and worcestershire together and tossed the sprouts in it. I put them on a baking sheet, added salt and pepper and roasted them at 450 until brown. I tossed them in a little bottled caesar dressing and parm.
Maple Sauce for the Pork
1/4 cup maple syrup
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.