- Cast Iron Skillet: A versatile piece of equipment for searing meats and achieving a crispy crust.
- Medallion Pork Cutter: A tool designed to cut pork into uniform medallions, ensuring even cooking and presentation.
- Medium Heavy Duty Cutting Board: A durable cutting board to support heavy pork medallions during preparation.
- Digital Thermometer: Essential for ensuring the pork is cooked to a safe internal temperature of 145°F (63°C).
- Mustard Seed Crushed in Jar: High quality, easily accessible mustard seed for crusting the pork medallions.
- Red Wine Sauce Pot: A medium saucepan for simmering and reducing the red wine sauce.
- Stainless Steel Mixing Bowls: For preparing the mustard crust and other ingredients.
- Chef's Knife: For cutting and preparing ingredients.
- Medium Sauté Pan: An ideal pan for sautéing the pork medallions with mustard crust.
- Digital Kitchen Scale: Useful for measuring the pork medallions and other ingredients precisely.
- Citrus Juicer: Optional, but can be used to add fresh citrus juice for additional flavor in the recipe.
2 large (about 1 1/4 pounds each) pork tenderloins, well trimmed
2 cups fresh breadcrumbs made from crustless French bread
1 tablespoon whole mustard seeds, coarsely ground
1 tablespoon whole mustard seeds
3/4 teaspoon salt
3 egg whites
1 tablespoon water
1/4 cup olive oil plus more if necessary
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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