Panko-Crusted Pork Tenderloin With Tahini Slaw

By Samantha Seneviratne

Published June 21, 2024

Panko-Crusted Pork Tenderloin With Tahini Slaw — Johnny Miller for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 35 minutes
Prep Time: 10 minutes
Cook Time: 25 minutes
Rating: 5(19)
Notes: Read community notes

Flavorful and quick-cooking pork tenderloin is a great choice for a weekday dinner. Here it’s paired with a nutty tahini and citrus slaw to cut through some of the breaded pork’s richness. In this recipe, the finely chopped parsley stems, which can take a bit more heat than the leaves, are added to the breading for color and freshness. Use pre-sliced red cabbage to cut down on the prep work, if you like. And, you can swap the pork out for chicken breast tenderloin or even your favorite white fish fillet.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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.

Ratings

5 out of 5

19 user ratings

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Marcos3 days ago

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.

Corrine4 days ago

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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