Wasabi and Panko – Crusted Pork Tenderloin

This is a variation on a previous recipe that I posted previously. I think using the tenderloin is much better than the pork chops.

Pork Tenderloin
1 cup panko (Japanese breadcrumbs – other kinds of light breadcrumbs could work)
1 large egg white, lightly beaten
1 average size tenderloin
Peanut oil (vegetable oil is fine too)

Sauce (you may need to double depending on size of tenderloin)
1/8 teaspoon salt
1 tablespoon bottled ground fresh ginger
1/3 cup fat-free, less-sodium chicken broth
2 tablespoons sake or dry sherry (white wine works too)
2 tablespoons low-sodium soy sauce
2 teaspoons sugar
1 teaspoon wasabi paste

– Preheat oven to 450 degrees
– Dip pork in egg white; dredge in panko.
– Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add tenderloin.
– Cook the pork until it is lightly browned on all sides.
– Place tenderloin in a roasting pan and cook for 20-25 minutes, or until just light pink in the center.
– Remove pork from pan, sprinkle with salt, let meat rest while you make the sauce.
– Add some roasting pan drippings and ginger to the pan where you browned your pork and cook 30 seconds on medium head, stirring constantly.
– Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk.
– Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions.
– Cut pork tenderloin into medallions and spoon sauce over pork.

Linda’s Notes:
– This time I served this with green beans sauteed in garlic and olive oil.