Panko-Crusted Pork Tenderloin With Tahini Slaw

By Samantha Seneviratne

Published June 20, 2024

Panko-Crusted Pork Tenderloin With Tahini Slaw
Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
5(530)
Comments
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Flavorful and quick-cooking pork tenderloin is a great choice for a weekday dinner. Here it’s paired with a nutty tahini and citrus slaw to cut through some of the breaded pork’s richness. In this recipe, the finely chopped parsley stems, which can take a bit more heat than the leaves, are added to the breading for color and freshness. Use pre-sliced red cabbage to cut down on the prep work, if you like. And, you can swap the pork out for chicken breast tenderloin or even your favorite white fish fillet. 

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Ingredients

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

664 calories; 44 grams fat; 5 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 10 grams polyunsaturated fat; 34 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 35 grams protein; 799 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 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. Step 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. Step 5

    Serve the pork with the slaw.

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Ratings

5 out of 5
530 user ratings
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Comments

Ron/Laura

This is a riff on Tonkatsu a Japanese dish. The pork cutlets are cut thinner then and pounded out scallopini style. Dipped in egg wash and a small amount of Tonkatsu sauce and then dredged in panko. Fried in a pan with shallow oil. We’ve used olive. Or baked 350° with a cookie sheet that is brushed with a liberal coating of oil. Flip pork when golden brown. Remove when golden brown. Then serve piping hot with ribbons of Tonkatsu sauce atop. I purchase online. Bulldog brand is the best.

Charlie

Really enjoyed this. I soaked the pork tenderloin in buttermilk I had in our fridge after slicing it for approximately 2-3 hours and it turned out extremely tender - finished the pork with fleur de sel and a little squeeze of lemon. The slaw is fantastic... such a creative and healthy way to do a slaw! It's super easy to balance out the tahini and the more potent flavors as you go so I would just go at your own pace and taste as you go. Be aware the radish does add a little bit of bite!

Robby1024

Can the pork tenderloins be roasted or baked in the oven?

MegEatsManhattan

I get the tonkasu reference, but for me this is basically just a great schnitzel you don’t have to pound. The lemon and parsley are the keys to schnitzel. Having tried it several times, I omit the tahini, finding it a bizarre flavor in the slaw. Lemon works as well as lime, and once I made the slaw into a salad of frisée and celery, and several times I fried in a combo of olive oil and butter… needs must! It’s lovely and quick all the ways. Sherry vinaigrette warm potato salad is an excellent addition to the plate.

cookinvt

This was 2 thumbs up delicious. I toasted panko in cast iron skillet with olive oil and then dipped in pork so I could bake (400). It was most and panko was delicious. Only needed 1.25c of panko for 1.5# pork tenderloin. 1 lime and zest was plenty for the tahini dressing. This will go into regular rotation.

Francesca

Delicious, I will definitely cook this again.

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