Tuesday, April 19, 2011

Panko Breaded Pork Tenderloin

The tenderest part of the pig is the tenderloin. Well suited for a quick cooking method, it is also exceedingly mild tasting. I like to marinate whole tenderloins and sear them over hot coals and finish them on the cool side of the grill to medium rare or medium. The method below results in a breaded tenderloin medallion suitable for a sandwich or topped with pan gravy (or both).

Panko Breaded Pork Tenderloin

2 whole pork tenderloins
salt and pepper to taste
1 cup or so flour in a pie plate
3 eggs beaten in a pie plate
2 cups panko crumbs...in a pie plate

Cut your tenderloins into medallions about 2 inches thick. Put them individually into a zipper plastic bag.

You can use wax paper or plastic wrap but the zipper bag is strong enough to stand up to the beating of 8 medallions. Plus you get less meat spraying out the sides with 3 sides sealed. Beat them to about 1/2 inch thick. I use a rubber mallet.

Season with salt and pepper and set aside for a moment while you heat your oil.

Your oil should be about 1/4 inch deep in the bottom of a large skillet. On my stove I heat on high until shimmering. Your results will vary depending on the efficiency of your burner.

Dip each pounded medallion in flour, shake off the excess,

then the egg

and then the panko crumbs.

Cook in the oil until golden brown and delicious on the first side.

Carefully turn them over and cook until golden brown and delicious on the other side.

Remove to a draining rig.

Serve when cool enough to eat. I like them on a soft bun with mayo and lettuce and lots of fresh ground black pepper.


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