Pork Tenderloin Katsu

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


  1. 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.
  2. Gather three shallow dishes; place flour in one, egg in another, and breadcrumbs and five-spice in the third.
  3. 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.
  4. 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.
  5. While the pork is cooking, place a small saucepot over low heat. Add the orange preserves, hoisin and a shake of shoyu. Let warm.
  6. Place the pork on serving plates, dot with some glaze and top with the chive flowers, chives and mint.
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