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Program #1020Chef Thomas & Edmund Woo
Golden Pan Sauteed Pork Tenderloin
1-1 1/2 lbs pork tenderloin (silver skin removed)
2 whole eggs
1 tbsp milk
3 tbsp stone ground Dijon mustard
1 cup panko bread crumbs
cooking oil to coat pan
Prepare wet ingredients (batter); blend eggs, milk and mustard
Prepare dry ingredients
Coat pork tenderloin in wet ingredients
Cover battered pork tenderloin in breading and refrigerate in plastic wrap for about 4 hours to firm up
Slice trimmed pork tenderloin on a bias at 1/2 inch thick to create medallions
Preheat pan over medium high heat with no oil
Add oil and let heat up for a few seconds
Carefully place pork medallions into the oil making sure not to splash hot oil on yourself
Turn heat to low
Fry until a golden brown crust forms on the bottom of the pork, about 90 seconds
Flip pork loin and take off heat
Allow pork to continue cooking indirectly in the hot pan away from the hot eye until internal temperature hits 160 degrees Fahrenheit
Rest cooked tenderloin for about 2 min before serving with your favorite creamy dijon mustard sauce.
Discard the hot and dirty oil safely and properly
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