Tenderloin Hire-Katsu

Ingredients

• 1 pound Pork tenderloin (Hire)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup All-purpose flour
• 2 pieces Large eggs
• 2 cups Neutral oil (canola or vegetable)
• 1.5 cups Panko breadcrumbs
• 2 cups Shredded cabbage(optional)
• 4 tablespoons Tonkatsu sauce
• 1 teaspoon Karashi (Japanese mustard)(optional)

Instructions

1. 1

   Trim any silver skin from the pork tenderloin and cut into medallions approximately 1.5 inches thick.

2. 2

   Use a meat mallet or the back of a knife to lightly pound the medallions to an even 1-inch thickness, then season both sides with salt and pepper.

3. 3

   Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

4. 4

   Dredge each pork piece in flour, shaking off excess, then dip into the egg wash, and finally press firmly into the panko to ensure a thick, even coating.

5. 5

   Heat the oil in a deep skillet or pot to 340°F (170°C).

6. 6

   Carefully place 2-3 pork medallions into the hot oil and fry for 3-4 minutes, turning once, until the crust is a deep golden brown and the pork is cooked through.

7. 7

   Remove the katsu and place them on a wire rack or paper towels to drain for at least 2 minutes to keep the bottom from getting soggy.

8. 8

   Slice the medallions in half to show the tender interior and serve immediately with shredded cabbage and tonkatsu sauce.