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