Crumbed Pork Tenderloin Medallion with Miso Sauce

Crumbed Pork Tenderloin Medallion with Miso Sauce was made identical to I made Tonkatsu and Rooster Cutlet, however the meat is so tender. The distinction between the tender meat and the crunchy golden-brown breadcrumbs is to die for. I’m serving this with a novel miso sauce.

Deep-fried Crumbed Pork Tenderloin Medallion known as ‘hitokuchi katsu’ (一口カツ), which implies bite-sized cutlet. The phrase ‘hitokuchi’ (一口) means a mouthful. Though the dimensions of every medallion doesn’t fairly slot in your mouth, it’s by far the smallest cutlet, so that you get the concept.

Apart from the truth that the dimensions of the cutlet is small, and the meat is extraordinarily tender, there may be nothing particular about as we speak’s bite-sized pork cutlet. However my miso-based sauce makes as we speak’s recipe so distinctive.

About Miso Sauce

Miso sauce known as ‘miso dare’ (味噌ダレ). Any miso-based sauce is generically referred to as miso dare, and there are such a lot of completely different variations and usages of it.

The miso dare that I made as we speak for hitokuchi katsu is kind of completely different from the miso dare used to decorate components. The miso sauces that I launched in my submit Miso Glazed Eggplant (Nasu Dengaku) are miso dare. Thick miso dare can be utilized as a dipping sauce too.

Nasu Dengaku with darkish and lightweight miso dare.

Relying on the aim of miso dare, it’s essential combine completely different proportions of comparable components into the miso, which is the idea of the sauce.

Most miso dare are made with miso, cooking sake, and mirin, with or with out sugar. The sweetness is vital right here to counter the saltiness of the miso.

Many miso dare recipes used for crumbed pork that I discovered on Japanese web sites have been manner too salty as a sauce for cutlets. Maybe, they attempt to keep the miso flavour and the saucy consistency and find yourself with an excessive amount of saltiness from the miso towards the flavour of different components.

So, in my recipe I added dashi inventory to the miso sauce and a small quantity of corn flour/cornstarch to thicken the sauce. It’s nonetheless a contact salty by my commonplace, however the outstanding miso flavour is kind of good for the cutlets. I like to recommend utilizing solely a small quantity of it.

You should utilize nearly any sort of miso to make a miso sauce. As defined in my submit, Pantry Necessities for Japanese Dwelling Cooking – Half 1, there are completely different colors of miso.

You should utilize any color of miso, however for as we speak’s dish it appears higher when you keep away from the identical color as these of the meals. That is the very purpose why I used aka miso (pink miso) as an alternative of brown miso in my recipe as we speak – as a result of the color of my Crumbed Pork Tenderloin Medallion is brown.

What’s In My Crumbed Pork Tenderloin Medallion with Miso Sauce

The principle components aside from the Miso Sauce are widespread components to make crumbed deep-fried meat equivalent to Tonkatsu and Rooster Cutlet. However it requires barely extra flour and breadcrumbs for a similar weight of the meat than these dishes. It is because it’s essential coat many small items.

• Pork tenderloin, sliced to 2cm/¾” thick medallions.
• Salt and pepper
• Flour
• Egg, overwhelmed
• Panko breadcrumbs

My pork tenderloin was an entire tenderloin strip. I sliced it diagonally to make the diameter of the medallions bigger than the diameter of the strip, which was solely about 5cm/2” on the thickest half.

Miso Dare (Miso Sauce)

I used aka miso to distinction the color of the crumbed pork, however you need to use brown miso when you like. You’ll be able to even use white miso, however not candy miso.

Tips on how to Make Crumbed Pork Tenderloin Medallion with Miso Sauce

Making Miso Dare

1. Put all of the Miso Dare components in a saucepan and whisk properly to dilute the miso paste.
2. Carry it to a boil over medium warmth, then add corn flour to thicken.

For the reason that amount of Miso Dare components is small, strive to not overcook the sauce. The Miso Dare turns into too salty when thickened. The consistency of Miso Dare is barely thicker than Worcestershire sauce, however not as thick as tonkatsu sauce (see Bull Canine part of Yakisoba for extra particulars).

Making Pork Cutlets

Cooking Crumbed Pork Tenderloin Medallion is the usual course of of constructing deep-fried crumbed meat. However earlier than coating the pork items, I punched them gently to flatten them barely to make the thickness and the dimensions of the medallion constant.

1. Flatten every pork medallion barely utilizing your fist. Sprinkle salt and pepper on each side of the pork items.
2. Coat every pork piece with flour, egg, then breadcrumbs.
3. Deep-fry the crumbed pork at 170-180°C/338-356°F till golden brown.
4. Serve with shredded cabbage and the Miso Dare.

You’ll be able to after all eat your Crumbed Pork Tenderloin Medallion with tonkatsu sauce identical to different crumbed dishes. However chances are you’ll wish to do this distinctive sauce that is filled with umami.

Yumiko

Crumbed Pork Tenderloin Medallion with Miso Sauce

Crumbed Pork Tenderloin Medallion was made identical to I made Tonkatsu and Rooster Cutlet, however the meat is so tender. The distinction between the tender meat and the crunchy golden-brown breadcrumbs is to die for. I’m serving this with a novel miso sauce.

Cook dinner time assumes that you just fried pork medallions in two batches.

Do not forget to see the part ‘MEAL IDEAS’ beneath the recipe card! It provides you an inventory of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Sort:

Principal

Delicacies:

Japanese

Key phrase:

baked Japanese pork cutlet, crumbed pork, floor pork recipe, pork medallion recipe

Serves: 3

Creator: Yumiko

Components (tbsp=15ml, cup=250ml)

• About 450g/1lb
  pork tenderloin
  (notice 1)
• ¼
  tsp
  salt
• ¼
  tsp
  pepper
• 2
  tbsp
  flour
• 1
  egg
  overwhelmed
• 1-1¼
  cup
  panko breadcrumbs
  (notice 2)
• Oil to deep-fry

Miso Dare (Miso Sauce)

• 30g/1.1oz
  aka miso
  (pink miso, notice 3)
• 1
  tbsp
  sugar
• 2
  tbsp
  mirin
• 1
  tbsp
  cooking sake
• 60ml/1fl oz
  dashi inventory
• ¼
  tsp
  corn flour/cornstarch
  diluted in ½ tsp water

Serving

• Shredded cabbage
• Sprigs of parsley

Directions

Making Miso Dare (Miso Sauce)

1. Put all of the Miso Dare components, excluding the corn flour/cornstarch, right into a small saucepan and dilute the miso utilizing a whisk.

2. Carry it to a boil at medium warmth, sometimes stirring.

3. Add corn flouer/cornstarch to the pan and blend properly. Take away the pan from the warmth.

Making Pork Medallions

1. In case your pork tenderloin has a silver pores and skin (connective tissue) on it, take away it (, see the step-by-step photograph) as it’s chewy (notice 4).

2. Ranging from the thick finish of the pork tenderloin, slice the meat diagonally at a few 45 diploma angle (notice 5). The width of every slice must be 2.5-3cm/1-1⅛”.

3. As you get to the tail-end of the fillet, you must make wider slices for the reason that diameter of the fillet turns into smaller (notice 6).

4. Place the sliced pork medallions on a reducing board with out overlapping, and gently pound them together with your fist. Pound tougher for the medallions lower from the tail finish of the meat, to make the thickness and the dimensions of the medallion just like others.

Making Pork Cutlets

1. Sprinkle salt and pepper on each side of pork medallions.

2. Place flour, egg and breadcrumbs on a shallow plate or in a bowl individually and line them up on this order. Place a further clear plate or a small baking tray subsequent to the breadcrumbs.

3. Working one medallion at a time, coat a medallion with flour, shake off extra flour, then place it within the egg and coat throughout. Enable extra egg to drip, then switch to the breadcrumbs.

4. Cowl your complete medallion in breadcrumbs, ensuring {that a} good layer of breadcrumbs is caught to each side. Repeat for the remainder of the medallions.

5. Warmth oil in a deep frying pan to 170-180°C/338-356°F. The depth of about 2-2.5cm/¾-1” is adequate.

6. Gently place medallions into the oil, with out overcrowding. Relying on the dimensions of the pan, chances are you’ll fry in 2-3 batches.

7. Fry for about 2-2.5 minutes or till the underside facet is browned. Flip the fillet with tongs or a pair of lengthy bamboo chopsticks and prepare dinner for additional 2 minutes till the opposite facet is browned.

8. Switch the cutlet onto a tray with a rack or lined with a few layers of paper towel to empty extra oil.

Serving

1. Place shredded cabbage on one facet of a plate and a sprig of parsley subsequent to it.

2. Place 4 crumbed medallions subsequent to the cabbage.

3. Serve with the miso dare in a small container.

Recipe Notes

1. I purchased a vacuum sealed complete pork tenderloin, which weighed 432g.

2. Though you should have leftovers, it’s simpler to crumb the meat in case you have extra panko breadcrumbs.

3. I used pink miso in order that the miso dare stands out when poured over the brown piece of crumbed pork. However you need to use brown miso or white miso. Candy white miso equivalent to Saikyo miso just isn’t suited.

4. Place the tip of a pointy skinny knife beneath the silver pores and skin (between the silver pores and skin and pink meat) and slide the knife to scrape the silver pores and skin off. For those who level the blade barely upwards whereas sliding, you possibly can keep away from the knife reducing into the pink meat. You might also wish to take away the very skinny, nearly clear, membrane that partially covers the floor of the meat.

5. In case your pork tenderloin may be very thick (about 7-8cm/3″ in diameter) you need not lower it diagonally. My tenderloin was solely about 5cm/2″ on the thickest half. By diagonally slicing, it is possible for you to to make your medallion bigger. If you wish to make a bigger medallion, tilt your knife additional, i.e., the again of the knife will get nearer to the reducing board.

6. The slender a part of the tenderloin meat must be lower thicker as a result of the diameter of the meat is smaller. By pounding these tougher within the subsequent step, you can also make comparable measurement medallions.

Relying on the dimensions of your pork tenderloin, the variety of medallions you get shall be completely different. I bought 12 medallions from my tenderloin.

7. Vitamin per serving. It assumes the quantity of oil absorbed into the cutlet is 10% of the burden of the meat, and all the flour, egg, breadcrumbs are used up (unlikely). 

serving: 240g energy: 522kcal fats: 24g (31%) saturated fats: 3.8g (19%) trans fats: 0.2g polyunsaturated fats: 4.6g monounsaturated fats: 14g ldl cholesterol: 160mg (53%) sodium: 694mg (30%) carbohydrates: 34g (12%) dietary fibre: 2g (7%) sugar: 5.4g protein: 39g vitamin D: 1mcg (4%) calcium: 88mg (7%) iron: 3.8mg (21%) potassium: 700mg (15%)