Crumbed Pork Tenderloin Medallion with Miso Sauce

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

Aside from the truth that the scale of the cutlet is small, and the meat is extraordinarily tender, there’s nothing particular about immediately’s bite-sized pork cutlet. However my miso-based sauce makes immediately’s recipe so distinctive.

About Miso Sauce

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

The miso dare that I made immediately for hitokuchi katsu is sort of completely different from the miso dare used to decorate substances. 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 good to combine completely different proportions of comparable substances 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 necessary 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 preserve the miso flavour and the saucy consistency and find yourself with an excessive amount of saltiness from the miso towards the flavour of different substances.

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 distinguished miso flavour is sort of good for the cutlets. I like to recommend utilizing solely a small quantity of it.

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

You should use any color of miso, however for immediately’s dish it appears higher in case you keep away from the identical color as these of the meals. That is the very cause why I used aka miso (purple miso) as an alternative of brown miso in my recipe immediately – 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 substances aside from the Miso Sauce are widespread substances to make crumbed deep-fried meat corresponding to Tonkatsu and Rooster Cutlet. Nevertheless it requires barely extra flour and breadcrumbs for a similar weight of the meat than these dishes. It’s because it’s good to coat many small items.

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

My pork tenderloin was a complete 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 should utilize brown miso in case you like. You possibly can even use white miso, however not candy miso.

The way to Make Crumbed Pork Tenderloin Medallion with Miso Sauce

Making Miso Dare

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

Because the amount of Miso Dare substances is small, attempt 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 scale 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 possibly can after all eat your Crumbed Pork Tenderloin Medallion with tonkatsu sauce similar to different crumbed dishes. However chances are you’ll need to do that distinctive sauce that is filled with umami.

Yumiko

Crumbed Pork Tenderloin Medallion with Miso Sauce

Crumbed Pork Tenderloin Medallion was made similar 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.

Remember to see the part ‘MEAL IDEAS’ beneath the recipe card! It offers you a listing 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 Kind:

Essential

Delicacies:

Japanese

Key phrase:

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

Serves: 3

Writer: 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
  (purple 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 substances, excluding the corn flour/cornstarch, right into a small saucepan and dilute the miso utilizing a whisk.

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

3. Add corn flouer/cornstarch to the pan and blend nicely. 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 picture) as it’s chewy (notice 4).

2. Ranging from the thick finish of the pork tenderloin, slice the meat diagonally at a couple of 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, it’s best to make wider slices because the 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 along with your fist. Pound more durable for the medallions minimize from the tail finish of the meat, to make the thickness and the scale 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 entire 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 enough.

6. Gently place medallions into the oil, with out overcrowding. Relying on the scale 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 entire pork tenderloin, which weighed 432g.

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

3. I used purple miso in order that the miso dare stands out when poured over the brown piece of crumbed pork. However you should utilize brown miso or white miso. Candy white miso corresponding to Saikyo miso is just not suited.

4. Place the tip of a pointy skinny knife beneath the silver pores and skin (between the silver pores and skin and purple meat) and slide the knife to scrape the silver pores and skin off. If you happen to level the blade barely upwards whereas sliding, you may keep away from the knife reducing into the purple meat. You may additionally need to take away the very skinny, nearly clear, membrane that partially covers the floor of the meat.

5. In case your pork tenderloin could be very thick (about 7-8cm/3″ in diameter) you needn’t minimize 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 minimize thicker as a result of the diameter of the meat is smaller. By pounding these more durable within the subsequent step, you can also make comparable dimension medallions.

Relying on the scale of your pork tenderloin, the variety of medallions you get will likely be completely different. I acquired 12 medallions from my tenderloin.

7. Diet per serving. It assumes the quantity of oil absorbed into the cutlet is 10% of the burden of the meat, and the entire 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%)