Crumbed Pork Tenderloin Medallion with Miso Sauce

Method20 steps · about 25 min

1. 1

   Step 1: Mix the ¼ tsp cornstarch with ½ tsp water until smooth.

   Uses ¼ tsp cornstarch · ½ tsp water for the cornstarch slurry

2. 2

   Step 2: Put the red miso, sugar (1 tbsp), mirin (2 tbsp), cooking sake (1 tbsp) and prepared dashi in a small saucepan. Whisk until the miso is dissolved.

   Uses 30 g red miso paste · 1 tbsp sugar · 2 tbsp mirin · 1 tbsp cooking sake · 60 ml prepared fish-based dashi stock

3. 3

   Step 3: Bring the miso mixture to a boil over medium heat, stirring occasionally.

   Uses Mixed miso sauce base

4. 4

   Step 4: Stir the slurry again, add it to the boiling sauce and mix well. Remove from the heat as soon as the sauce thickens slightly; avoid reducing it further, as it will become too salty.

   Uses Boiling miso sauce base · Cornstarch slurry

5. 5

   Step 5: If the tenderloin has silver skin, slide a thin sharp knife beneath it with the blade angled slightly upwards and trim it away. Remove any tough surface membrane as well.

   Uses About 450 g pork tenderloin

6. 6

   Step 6: Starting at the thick end, slice the trimmed tenderloin diagonally at about 45 degrees, making slices 2.5–3 cm wide. A very thick tenderloin can be sliced straight across.

   Uses Trimmed raw pork tenderloin

7. 7

   Step 7: Cut wider slices from the narrow tail end so they can be flattened to a similar size as the other medallions.

   Uses Sliced pork medallions and narrow tail section

8. 8

   Step 8: Arrange the medallions without overlapping on a cutting board. Gently pound them with your fist to an even thickness, pressing the smaller tail pieces more firmly so their size matches the others.

   Uses Complete raw pork medallions

9. 9

   Step 9: Season both sides of all the medallions with the ¼ tsp salt and ¼ tsp pepper.

   Uses Flattened raw pork medallions · ¼ tsp salt · ¼ tsp pepper

10. 10

    Step 10: Set up three separate shallow bowls with the flour (2 tbsp), beaten egg (1) and 1–1¼ cups panko, in that order. Put a clean plate or tray beside the breadcrumbs for the coated pork.

    Uses 2 tbsp flour · 1 egg, beaten · 1–1¼ cups panko breadcrumbs

11. 11

    Step 11: Working one medallion at a time, coat it with flour and shake off the excess. Dip it in beaten egg, allow the excess to drip off, then transfer it to the panko bowl.

    Uses One seasoned raw pork medallion · Flour coating draw · Beaten egg coating draw

12. 12

    Step 12: Press panko over the medallion so both sides are well coated. Repeat the flour, egg and panko sequence for all remaining medallions and place them on the clean tray. Discard the leftover raw-pork-exposed coating ingredients.

    Uses First floured and egg-dipped medallion · Panko coating draw · Remaining seasoned raw medallions · Remaining flour and beaten egg coating draws

13. 13

    Step 13: Heat enough oil in a deep frying pan for a depth of 2–2.5 cm to 170–180°C / 338–356°F.

    Uses Oil for deep-frying

14. 14

    Step 14: Gently lower a batch of coated medallions into the hot oil without overcrowding. Fry in two or three batches according to the size of the pan.

    Uses Coated raw medallions for this batch · Heated frying oil

15. 15

    Step 15: Fry the first side for about 2–2½ minutes, until golden brown underneath.

    Fry first side · 3 minUses Medallions in the hot oil

16. 16

    Step 16: Turn the medallions over and fry for about another 2 minutes, until golden on the second side. Check that the centre of each reaches 63°C / 145°F on a food thermometer; continue cooking if needed.

    Fry second side · 2 minUses Medallions after first-side frying

17. 17

    Step 17: Transfer the cooked medallions to a clean rack or paper-towel-lined tray to drain, and let them rest for at least 3 minutes. Repeat the two frying phases with the remaining coated medallions, allowing the oil to return to 170–180°C between batches. Check the same temperature endpoint and rest each batch.

    Rest cooked pork · 3 minUses Fully cooked medallions from this batch · Remaining coated raw medallions · Frying oil for the remaining batches

18. 18

    Step 18: Arrange shredded cabbage on three serving plates and place one parsley sprig beside each portion.

    Uses Shredded cabbage, to serve · Three parsley sprigs, one per plate

19. 19

    Step 19: Divide all the rested medallions among the three plates beside the cabbage. If your tenderloin made twelve pieces, this will be four per plate; the number depends on the size of the tenderloin.

    Uses All cooked, drained and rested medallions · Three plates with cabbage and parsley

20. 20

    Step 20: Serve the miso sauce in a small container alongside the pork. Use a small amount to taste; the sauce is concentrated and need not all be used.

    Uses Three plated pork portions · Miso sauce serving draw