I have a mustard-crusted pork tenderloin recipe that I really like, but I have a presentation problem. Basically coat the tenderloins in a honey mustard sauce, then bread with panko. These are fried for a few minutes in a large skillet in clarified butter. Once brown on all sides, the loins are finished in the oven.
The problem is I always loose most of the breading while turning the loins to brown them or when I take them out of the pan. The ideal is that each medallion should be evenly coated around the outside. Instead I end up with a platter of saucy (and tasty) crumbs underneath my half-crusted meat. The challenge is that each piece of meat is quite large, about a pound, and pretty long. How can I turn and lift these tenderloins without ruining my crust?
I have tried both metal and plastic tongs, with no better result. I have tried some of the tips here: How can I get breaded chicken to stop from sticking to the frying pan?. Though my problem was not quite the same.