Panko-Crusted Pork Tenderloin With Tahini Slaw
Published June 20, 2024
Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup tahini
2 limes, zested and juiced
2 tablespoons Dijon mustard
8 ounces thinly sliced red cabbage (from about ¼ medium cored cabbage)
4 radishes, cut into matchsticks
1 cup parsley leaves, stems reserved
Salt and pepper
2 cups panko bread crumbs
2 large eggs
1 pork tenderloin (1 to 1 ¼ pounds), silver skin removed
½ cup canola or vegetable oil, for frying
Nutritional analysis per serving (4 servings)
34 grams carbs; 176 milligrams cholesterol; 672 calories; 26 grams monounsaturated fat; 10 grams polyunsaturated fat; 5 grams saturated fat; 44 grams fat; 6 grams fiber; 802 milligrams sodium; 37 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large serving bowl, whisk together the tahini, lime zest and juice, 2 tablespoons warm water and 1 tablespoon Dijon. Add the cabbage, radishes and parsley leaves and stir to combine. Season to taste with salt and pepper and set the slaw aside until ready to serve.
- Step 2
Finely chop the parsley stems. On a large plate, combine the parsley stems and panko and season with salt and pepper. In a pie plate or similarly sized bowl, make an egg wash: Whisk together the eggs, remaining 1 tablespoon Dijon and 1 tablespoon water.
- Step 3
Cut the tenderloin diagonally into 1-inch-thick slices. Pat the pork dry with a paper towel and season all over with salt and pepper. Dip each slice into the egg wash, then dip into the panko mixture, pressing gently to adhere. Transfer to a plate and repeat with remaining pork.
- Step 4
Set a few paper towels on a large plate. Heat the oil in a large skillet over medium-high until hot (the oil should sizzle immediately when you drop in a bread crumb). Cook the pork in batches until cooked through and golden brown, about 2 minutes per side. Transfer to the prepared plate and sprinkle with salt. Repeat with the remaining pork.
- Step 5
Serve the pork with the slaw.
Private Notes
Comments
This is a riff on Tonkatsu a Japanese dish. The pork cutlets are cut thinner then and pounded out scallopini style. Dipped in egg wash and a small amount of Tonkatsu sauce and then dredged in panko. Fried in a pan with shallow oil. We’ve used olive. Or baked 350° with a cookie sheet that is brushed with a liberal coating of oil. Flip pork when golden brown. Remove when golden brown. Then serve piping hot with ribbons of Tonkatsu sauce atop. I purchase online. Bulldog brand is the best.
Really enjoyed this. I soaked the pork tenderloin in buttermilk I had in our fridge after slicing it for approximately 2-3 hours and it turned out extremely tender - finished the pork with fleur de sel and a little squeeze of lemon. The slaw is fantastic... such a creative and healthy way to do a slaw! It's super easy to balance out the tahini and the more potent flavors as you go so I would just go at your own pace and taste as you go. Be aware the radish does add a little bit of bite!
Can the pork tenderloins be roasted or baked in the oven?
The pork took much longer to cook than in the recipe. Or cut it much thinner than 1 inch!
Five stars for sure! Followed the recipe exactly, and it's a big winner! The tahini-lime dressing on the slaw is wonderfully different. Next time I make it, I'm going to go for six stars by brining the pork before cooking.
Made this as written and it is a keeper. Next time I will only prepare half of the egg wash and the panko. I ended up with a lot left over.
Also, froze leftover pork in a single layer and reheated at 400F for 20 minutes. Came out nicely.