Pork Tenderloin Katsu
Total:
35 min
(includes marinating time)
Active:
30 min
Yield:
2 servings
Level:
Intermediate
Total:
35 min
(includes marinating time)
Active:
30 min
Yield:
2 servings
Level:
Intermediate
Total:
35 min
(includes marinating time)
Active:
30 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • 1 pork tenderloin, cleaned, cut into 1/2-inch discs
  • 1 large clove garlic, grated 
  • One 1-inch piece ginger, grated 
  • Shoyu (Japanese-style) soy sauce
  • 1 cup all-purpose flour or rice flour 
  • 2 eggs, whisked 
  • 1 cup panko breadcrumbs 
  • 2 teaspoons five-spice powder 
  • Peanut or vegetable oil, for shallow frying 
  • 1/2 cup orange preserves or marmalade 
  • 1 tablespoon hoisin 
  • A few chive flowers, chopped 
  • A few chive sprigs, thinly sliced 
  • A few mint leaves, chopped 

Directions

Place the pork in a shallow dish or resealable plastic bag and add the garlic, ginger and a few shakes of shoyu. Swish around and let marinate for a few minutes.

Gather three shallow dishes; place flour in one, egg in another, and breadcrumbs and five-spice in the third.

Place a medium skillet over medium-high heat and fill with about 1/2 inch of oil. Set a rack set over a baking sheet and set aside.

Remove the pork from the marinade and let the excess liquid drip off. Dredge the pork in the flour, patting off the excess; then in the egg, letting the excess run off; and finally give it a nice coating of breadcrumb mixture. Place the breaded pork in the hot oil and cook until golden brown, 1 to 2 minutes per side. Transfer to the prepared rack.

While the pork is cooking, place a small saucepot over low heat. Add the orange preserves, hoisin and a shake of shoyu. Let warm.

Place the pork on serving plates, dot with some glaze and top with the chive flowers, chives and mint.

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