Crispy Pork Cutlets and Cabbage

I decided to cook another recipe from  a recipe magazine I have had for a while called Quick & Simple Cooking for Two, from Hearst Magazines.  I am trying to use these things as much as possible, or else what is the purpose in buying them!

The recipes in the magazine are all for two people, but I have to say that they are very generous servings. At least every one that I have cooked so far has been quite generous.

They have also been very easy and quick to make as well, which is always a bonus with me. I had enough of complicated cooking when I worked as a Chef. Now, in my retirement, quick and easy works for me best of all.  
 

 

Of course I also like things to be delicious, and this recipe was all three of those.  Simple to make, quick to make and incredibly delicious with tender and juicy crispy pieces of pork tenderloin, baked, not fried.  The slaw was also lovely and crisp.

Not cloyingly clogged with gloopy mayonnaise, but instead light and crisp with a tangy lime vinaigrette.  This was a beautiful mesh of flavors and textures that I quite enjoyed!

 

WHAT YOU NEED TO MAKE CRISPY PORK CUTLETS AND CABBAGE

The ingredients list is fairly simple for this. If you keep a well stocked larder for Oriental cuisine you probably have everything you need in your cupboard already! Quantities are for two servings.

For the Pork:

• 1 large free range egg
• 1 cup (120g) panko bread crumbs
• 1 TBS avocado oil
• 8 ounces (1/2 pound/227g) pork tenderloin, trimmed, cut into 4 pieces and then pounded to about 1/8 inch thickness
• salt and black pepper to taste

For the slaw:

• 1 TBS rice wine vinegar
• 1 TBS fresh lime juice
• 1 1/2 tsp grated peeled fresh gingerroot
• 1/2 tsp honey
• 1/4 of a small cabbage, cored (3/4 pound/340g)
• 2 spring onions, trimmed, washed and thinly sliced on the diagonal
• lime wedges to serve

 

Panko breadcrumbs are suggested, but if you only have ordinary seasoned bread crumbs, then by all means use them. That is all that I had today.

Don't beat your pork to death. You only want to flatten it a bit. Note that it will shrink up a bit as it cooks and end up thicker.

The original recipe called for olive oil. I used avocado as that is what I had in my cupboard and what I use most of the time for cooking. Either that or light olive oil. I save EVO for special things.

I used liquid honey.  I like to keep a fresh lime in my kitchen most of the time as you never know when it will come in handy. I always end up using it, even if it is only in a salad dressing. Lime juice adds a beautiful tang to most things.

 

HOW TO MAKE CRISPY PORK CUTLETS AND CABBAGE

You will be surprised at just how quick and easy this is to make.  This is my kind of cooking! 

Begin by making the pork cutlets. Preheat the oven to 450*F/230*C/ gas mark 7. Have a lipped baking sheet ready with a rack placed on top.

Create a breading station. Place the egg in a shallow bowl and beat it until light. Combine the panko and oil in another shallow bowl.

 

Prepare your cutlets as stated in the ingredients. Dip each cutlet into the beaten egg, allowing any excess to drip off, then press it gently into the panko crumbs to help them adhere. Place on top of the rack on the baking sheet.

Repeat until all four pieces have been coated and placed onto the rack. Sprinkle with a bit of salt and black pepper.

Roast in the preheated oven for 20 to 25 minutes.

 

While the pork is roasting, whisk the wine vinegar, gingerroot, and lime juice together in a bowl along with the honey and 1/4 tsp each of salt and black pepper.

Shave the cabbage into very thin strips using a mandoline or very sharp knife. Toss into the bowl along with the dressing, tossing the cabbage together with it to coat. Add the spring onions and toss together again.

Serve two cutlets per person along with a portion of the slaw and some lime wedges for squeezing over the pork.

 

I was really pleased with the way this turned out.  The pork was tender and juicy. Cooked perfectly.  The crumbs golden brown and crisp. I loved that it was baked rather than fried.

That slaw went with it perfectly.  It had just the right amount of crunch and tang.  I loved the addition of lime juice and honey.  Do serve some lime wedges to squeeze over the finished pork when serving.

Altogether this was a beautiful balance of textures and flavors!

Here are some other tasty ways of using Pork Tenderloin. Of all the cuts of pork there are, the tenderloin is my favorite bit.

SHEET PAN PORK TENDERLOIN - A complete and delicious meal for two, cooked on a sheet pan with tender and juicy pieces of pork, perfectly seasoned as well as butternut squash and brussels sprouts. If you wanted to you could make some mashed potatoes to serve on the side. It all depends on how hungry you are!

PARMESAN CRUSTED PORK TENDERLOIN - This makes for a very simple and yet elegant pork entree. In this dish I coated it with a simple herb and cheese crust, along with some olive oil.  It was cooked in a mere 30 minutes. While it was cooking I created a simple green olive and lemon sauce to serve spooned over top of slices of that tender and juicy perfectly cooked pork.  Like I said, simple and elegant.

 

Yield: 2

Author: Marie Rayner

Crispy Pork Cutlets and Cabbage

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Inspired by Japanese Tonkatsu, this version is baked rather than fried and comes with a delicious tangy and crispy slaw on the side.

Ingredients

For the Pork:

• 1 large free range egg
• 1 cup (120g) panko bread crumbs
• 1 TBS avocado oil
• 8 ounces (1/2 pound/227g) pork tenderloin, trimmed, cut into 4 pieces and then pounded to about 1/8 inch thickness
• salt and black pepper to taste

For the slaw:

• 1 TBS rice wine vinegar
• 1 TBS fresh lime juice
• 1 1/2 tsp grated peeled fresh gingerroot
• 1/2 tsp honey
• 1/4 of a small cabbage, cored (3/4 pound/340g)
• 2 spring onions, trimmed, washed and thinly sliced on the diagonal
• lime wedges to serve

Instructions

1. Begin by making the pork cutlets. Preheat the oven to 450*F/230*C/ gas mark 7. Have a lipped baking sheet ready with a rack placed on top.
2. Create a breading station. Place the egg in a shallow bowl and beat it until light. Combine the panko and oil in another shallow bowl.
3. Prepare your cutlets as stated in the ingredients. Dip each cutlet into the beaten egg, allowing any excess to drip off, then press it gently into the panko crumbs to help them adhere. Place on top of the rack on the baking sheet.
4. Repeat until all four pieces have been coated and placed onto the rack. Sprinkle with a bit of salt and black pepper.
5. Roast in the preheated oven for 20 to 25 minutes.
6. While the pork is roasting, whisk the wine vinegar, gingerroot, and lime juice together in a bowl along with the honey and 1/4 tsp each of salt and black pepper.
7. Shave the cabbage into very thin strips using a mandoline or very sharp knife. Toss into the bowl along with the dressing, tossing the cabbage together with it to coat. Add the spring onions and toss together again.
8. Serve two cutlets per person along with a portion of the slaw and some lime wedges for squeezing over the pork.

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