Pork Tenderloin Katsu Basil-Miso (Print Version)
Golden pork cutlets, basil-miso sauce, and kabocha squash salad make a flavorful, satisfying Japanese-inspired meal.
# Ingredients:
→ Basil-miso sauce
01 -
1 cup katsu sauce
02 -
1/2 cup lightly packed fresh basil leaves or shiso leaves
03 -
2 tablespoons white miso
04 -
1 tablespoon white sesame seeds, lightly toasted
05 -
1 tablespoon granulated sugar
→ Kabocha squash salad
06 -
6 cups kabocha squash, peeled and cubed (1 1/2-inch pieces)
07 -
1 cup red onion, thinly sliced
08 -
1/4 cup mayonnaise
09 -
1 tablespoon light brown sugar
10 -
3/4 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
→ Katsu
12 -
1 (1-pound) pork tenderloin
13 -
1 cup all-purpose flour (about 4 1/4 ounces)
14 -
2 large eggs, beaten
15 -
2 cups panko
16 -
1 teaspoon kosher salt, plus more to taste
17 -
1/2 teaspoon black pepper
18 -
1 cup neutral cooking oil
# Steps:
01 -
Combine katsu sauce, basil, miso, sesame seeds, and granulated sugar in a food processor. Process until mostly smooth, about 30 seconds. Set aside.
02 -
Bring a large pot of salted water to a boil over medium-high heat. Add squash and boil until tender, 8 to 10 minutes. Drain and let cool completely, about 30 minutes. In a large bowl, stir together onion, mayonnaise, brown sugar, salt, and pepper. Add squash and mix until evenly coated. Adjust seasoning with additional salt if needed. Set aside.
03 -
Cut pork crosswise into four 4-ounce pieces. Place each piece between two sheets of plastic wrap and pound with a meat mallet until 1/2 inch thick. Repeat with remaining pieces. Set up three shallow bowls with flour, eggs, and panko. Season the pork with salt and pepper, then dredge in flour, dip in eggs, and coat with panko, pressing gently to adhere.
04 -
Heat oil in a large skillet over medium heat. Working in batches, fry pork until golden brown and cooked through, about 2 to 3 minutes per side. Place cooked katsu on a paper towel–lined baking sheet and sprinkle with salt to taste. Slice katsu into thin pieces and serve with basil-miso sauce and squash salad.
# Helpful Notes:
01 -
Allow squash to cool completely before mixing with mayonnaise to prevent separation.