User's avatarGrace Bish

Panko-Crusted Pork Tenderloin With Tahini Slaw

NYT Cooking

Recipe of Panko-Crusted Pork Tenderloin With Tahini Slaw by Grace Bish

Ingredients

  • ¼ cup tahini
  • 2 limes, zested and juiced
  • 2 tablespoons Dijon mustard
  • 8 ounces thinly sliced red cabbage (from about ¼ medium cored cabbage)
  • 4 radishes, cut into matchsticks
  • 1 cup parsley leaves, stems reserved
  • Salt and pepper
  • 2 cups panko bread crumbs
  • 2 large eggs
  • 1 pork tenderloin (1 to 1¼ pounds), silver skin removed
  • ½ cup canola or vegetable oil, for frying

Steps

  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.
  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.
  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.
  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.
  5. Serve the pork with the slaw.