Panko-Crusted Pork Tenderloin With Tahini Slaw
Published June 20, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup tahini
- 2limes, zested and juiced
- 2tablespoons Dijon mustard
- 8ounces thinly sliced red cabbage (from about ¼ medium cored cabbage)
- 4radishes, cut into matchsticks
- 1cup parsley leaves, stems reserved
- Salt and pepper
- 2cups panko bread crumbs
- 2large eggs
- 1pork tenderloin (1 to 1¼ pounds), silver skin removed
- ½cup canola or vegetable oil, for frying
Nutritional analysis per serving (4 servings)
664 calories; 44 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 10 grams polyunsaturated fat; 34 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 35 grams protein; 799 milligrams sodium
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?
Delicious, I will definitely cook this again.
Very delicious, and the parsley stem in the breading was really neat. Be warned that at 1" thick the pork takes significantly longer than 2 minutes per side. I like this thickness but definitely use a thermometer and don't trust to it being done on time. Also watch the oil temp since it would be easy to burn the coating way before the meat is done. Doesn't need to be cooked all the way to 145 since carryover will bring it up but after 2 minutes per side mine were still <100.
@Ron/Laura, spot on recognition for an ever so slightly adapted Japanese tonkatsu recipe including the coleslaw accompaniment with the tahini or "goma" (in Japanese) dressing, and red radish remplacement for Japanese daikon which is a commonly used white radish root in Japanese cuisine. This is a staple traditional meal in Japanese households.