Pork Tenderloin Katsu with Basil

Crispy golden pork tenderloin katsu served with an umami-rich basil miso sauce and a creamy kabocha squash salad brings a fresh twist on one of my favorite comforting Japanese dishes. The balance of crunchy panko pork with sweet-savory squash salad delivers satisfying contrast in every bite. This is the sort of dinner that always gets cleaned plates and happy sighs at my table.

The first time I made this I was surprised how the basil miso sauce brightened the whole plate. My family always asks for extra sauce to dip their cutlets.

Ingredients

• Pork tenderloin: gives you juicy results with quick cook time. Choose one with minimal fat and silver skin trimmed
• All purpose flour: ensures your coating sticks perfectly. Go for fresh flour without a stale smell for best taste
• Large eggs: are the secret to a crisp panko crust. I like to use farm-fresh eggs for the brightest color
• Panko Japanese breadcrumbs: create extra crunch. The fluffier the better so avoid panko that looks crushed or dusty
• Katsu sauce: forms the umami base for your basil miso sauce. Look for a good bottled version in the Asian section
• Fresh basil or shiso leaves: add a bright herbal lift. Pick leaves that are deeply green and fragrant
• White miso: brings sweet-salty depth. Go for a smooth white miso paste for mellow flavor
• White sesame seeds: enhance nuttiness. Toast them lightly for the best aroma
• Granulated sugar: balances the sauce. Opt for pure cane sugar if you have it
• Kabocha squash: delivers sweet creaminess in the salad. Choose one with deep green skin and firm flesh
• Red onion: adds crunch and bite. Look for firm onions with no soft spots
• Mayonnaise: makes the salad velvet smooth. I like Japanese brands for extra rich taste
• Light brown sugar: brings mellow sweetness to the salad. Check for soft packs with some moisture left
• Kosher salt and black pepper: enhance all flavors. Freshly cracked black pepper is my go to
• Neutral cooking oil like canola or grapeseed: makes the pork extra crisp and clean tasting

Step-by-Step Instructions

Prep the Basil Miso Sauce:

Combine katsu sauce, fresh basil leaves, white miso, toasted sesame seeds, and sugar in a food processor. Blend until mostly smooth which takes about thirty seconds and ensures all the fragrant, herby notes integrate with the umami sauce base Set aside so flavors meld

Cook the Kabocha Squash:

Bring a generous pot of salted water to a rolling boil. Add peeled and cubed kabocha squash and simmer until you can slip a fork through the flesh which takes eight to ten minutes Drain squash and let it cool completely so it stays firm in the salad

Mix the Squash Salad:

In a large bowl stir together thinly sliced red onion, mayonnaise, light brown sugar, kosher salt, and pepper. Toss in the cooled kabocha cubes and mix until each bite is coated with creamy dressing Taste and adjust salt if desired Set salad aside till serving

Prep the Pork Tenderloin:

Cut your pork into four even chunks. Sandwich each between sheets of plastic wrap and, using a meat mallet, gently pound to one half inch thick. This ensures the cutlets cook quickly and evenly Season both sides with salt and black pepper

Dredge and Bread the Pork:

Set up a breading station with separate bowls for flour, beaten eggs, and panko. Dredge each pork piece in flour tapping off the excess for a thin even coat Dip in egg until all sides are slick Press into panko so the crust sticks firmly Lay coated pieces on a plate ready for frying

Fry the Katsu:

Heat neutral oil in a large skillet over medium. When a tiny crumb sizzles immediately the oil is ready Working in batches add two pieces of pork and fry undisturbed until golden brown and crisp about two to three minutes per side Transfer to paper towels to blot excess oil then season lightly with salt while still hot Repeat with the last two cutlets

Slice and Plate:

Slice the katsu crosswise for easy dipping and arrange with a generous drizzle of basil miso sauce. Spoon the kabocha salad alongside

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The fresh basil in the sauce remains my favorite element. Its herbal lift turns the usual katsu into something vibrant and soul-warming. There is nothing quite like seeing my son sneak extra spoonfuls of the sauce onto his plain rice when we serve this.

Storage Tips

Leftover pork katsu keeps crisp if you cool it thoroughly on a rack before storing. Place in a paper towel-lined container and refrigerate up to two days. Reheat pieces in a hot oven or air fryer so they regain their crunch. The kabocha salad will stay fresh in a covered container for up to three days but is best eaten while the squash is just tender.

Ingredient Substitutions

Chicken breast or firm white fish can replace pork for other katsu options. If you cannot find kabocha squash try butternut or acorn squash. Shiso leaves provide a more traditional Japanese taste in the sauce but fresh basil is easier to find and still delicious. If you are out of brown sugar a tiny splash of honey works for the salad.

Serving Suggestions

Serve cutlets over a steaming bowl of short grain white rice with extra basil miso sauce on the side for dipping. A mound of crisp cabbage or a citrusy green salad brightens the plate. For a party platter slice cutlets smaller for bite-size pieces and offer skewers for easy sharing.

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Cultural and Family History

Katsu originated as a Japanese spin on Western-style breaded cutlets and now appears everywhere from lunch boxes to casual cafes. Pairing classic katsu with a squash salad borrows inspiration from Japanese potato salad but brings seasonal color and creamy sweetness that feels festive even for weeknights.

Recipe FAQs

→ How do I ensure the pork remains juicy?

Pound the pork evenly to a 1/2-inch thickness for quick, even cooking. Fry briefly over medium heat to prevent drying out.

→ Can I substitute shiso leaves for basil?

Yes, shiso leaves add an herbal note, but fresh basil supplies a bright, aromatic flavor if shiso isn't available.

→ What's the best oil for frying katsu?

Neutral oils like vegetable, canola, or sunflower are ideal for even frying without overpowering the flavors.

→ How is kabocha squash prepared for the salad?

Peeled and cubed kabocha is boiled until tender, then cooled and tossed with mayo, onions, and seasonings.

→ Can I make components in advance?

The basil-miso sauce and kabocha salad can be prepared ahead and chilled, saving time on serving day.

→ How do I get a crisp panko crust?

Firmly press panko onto the pork, fry in hot oil, and avoid overcrowding the skillet for even, crispy results.