Panko-Crusted Pork Tenderloin With Tahini Slaw
Published June 21, 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.
Can the pork tenderloins be roasted or baked in the oven?
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!
Delicious and unique. My husband said it was unexpectedly outstanding. Followed another recommendation to add a bit of EVO and dry sherry to the slaw dressing. Will definitely make again.
Wonderful summer meal! I ended up adding just a little more water and a little more cabbage to the slaw. The flavors were amazing!
Good but slaw was missing something.