Name: Pork Tenderloin Katsu
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 2 servings
Cuisine: asian
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.

Pork Tenderloin Katsu

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