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Article: Pork tenderloin full of flavor
- Article from:
- Deseret News (Salt Lake City)
- Article date:
- March 19, 2008
- Author:
CopyrightCopyright 2008 Deseret News (Salt Lake City). Provided by ProQuest LLC. (Hide copyright information)
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Usually when a food is described as having a golden, crispy
crust, frying and plenty of grease are involved.
But it doesn't have to be that way. With the right ingredients
and techniques, flavorful, crunchy results can be had without all
the fat.
This recipe for pork tenderloin in a golden, herbed crust is
loosely inspired by a classic Japanese preparation of breaded, deep-
fried pork chops called tonkatsu.
But rather than pork cutlets, this dish uses pork tenderloin,
which is as lean as white chicken meat.
Deep-fried crusts do have loads of flavor, so for this pork
tenderloin we compensate with loads of added flavorings in the
coating.
A crumb mixture is made with panko (Japanese-style ...