Article: Pork tenderloin full of flavor

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 ...

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