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Panko-Crusted Pork Tenderloin With Tahini Slaw
Published June 21, 2024
![Panko-Crusted Pork Tenderloin With Tahini Slaw](https://cdn.statically.io/img/static01.nyt.com/images/2024/06/21/multimedia/SSe-Panko-crusted-pork-with-tahini-lime-slawrex-vqbh/SSe-Panko-crusted-pork-with-tahini-lime-slawrex-vqbh-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
Preparation
- 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.
- 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.
- 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.
- 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.
- Step 5
Serve the pork with the slaw.
Private Notes
Cooking Notes
Pork was great but the lime zest was pretty overpowering in the slaw. Otherwise a solid and relatively quick meal! I'd recommend mixing the slaw up and zesting last to taste.
The winner here is the slaw - I could honestly eat it by itself and the family all loved it. I can see combining the slaw with a range of proteins for a bit of variety or folding it into a pita/tortilla/other as well. The pork was also tasty and a key there is to make sure the tenderloin is cut into small pieces, as the recipe calls for, to make sure they cook evenly. Definitely a keeper.
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!
Wonderful -- a new way to do pork tenderloin -- except for Step 4. I refuse to fry it in batches in oil in this heat. Can't I just bake it?
Can the pork tenderloins be roasted or baked in the oven?
My family loved this! I cooked it as written and found it simple and quick enough for a weeknight. The slaw was flavorful and refreshing, and the pork came out much juicier than usual for a lean tenderloin. My husband thought the pork would benefit from some kind of aioli— I didn’t think it was necessary, but it wouldn’t hurt.
Seasoned panko worked well. I used 12 oz cabbage and the dressing was not overpowering, but I can see how it would be with less cabbage. The tenderloins were delicious!
The winner here is the slaw - I could honestly eat it by itself and the family all loved it. I can see combining the slaw with a range of proteins for a bit of variety or folding it into a pita/tortilla/other as well. The pork was also tasty and a key there is to make sure the tenderloin is cut into small pieces, as the recipe calls for, to make sure they cook evenly. Definitely a keeper.
Pork was great but the lime zest was pretty overpowering in the slaw. Otherwise a solid and relatively quick meal! I'd recommend mixing the slaw up and zesting last to taste.
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