Crispy Panko Pork

Whether you call it crispy panko pork, breaded meat, tonkatsu, or cotoletta, one thing is certain: this recipe is absolutely delicious. The beauty of this dish lies in its simplicity—just a few easy steps are all it takes to create a meal with a tender, juicy center encased in a perfectly golden, buttery crust. This humble yet satisfying dish pairs wonderfully with a side of potatoes (here are some ideas) or a serving of vegetables (check out more ideas here).

In our kitchen, the crispy panko pork is a dish that we love to prepare together, working side by side. Cooking with someone else is always a joy, this recipe is a shining example of how amazing it can be to share the experience. When done together, preparing this dish becomes even more special, making it not just a meal!

Living in Paris while holding onto our deep-rooted Italian traditions, we find ourselves embracing the vibrant influences of Asian flavors. The crispy panko pork is a beautiful fusion of stories and cultures, where the essence of Italy, the spirit of Paris, and the delicacies of Asia come together. This crispy panko pork is a perfect example of how food can transcend borders, allowing us to honor and respect all three cultures in one delicious dish. Whether you’re enjoying it with classic Italian sides, adding a French twist, or experimenting with Asian-inspired combinations, this recipe embodies the joy of cooking and the pleasure of sharing.

Our kitchen is one that bridges cultures, traveling from Italy to Paris, constantly offering us the chance to learn new recipes and create fresh, delightful culinary experiences. In Paris, the influence of Asian cuisine is incredibly widespread. It’s not just about the numerous restaurants. The city is also home to a variety of shops and supermarkets filled with authentic Asian ingredients and cooking tools, ranging from Japanese delicacies to Chinese specialties.

Is it the best way to cook pork tenderloin?

There are definitely many fantastic recipes for pork tenderloin, and crispy panko pork is certainly one of them. Breaded and cooked in butter, it stays juicy without drying out or becoming tough. The panko breading helps lock in the moisture, while also soaking up all the rich flavors of the butter and herbs. This recipe is absolutely a must-try for a juicy and delicious pork tenderloin.

How to make crispy panko pork

Step one: Trim off any excess fat from the pork tenderloin. Then, slice the tenderloin into medallions, about as thick as two fingers. Give the medallions a light coating of flour. 

Step two:Next, crack two eggs into a bowl, add a pinch of grated nutmeg and some salt, and whisk everything together. Dip the floured medallions into the egg mixture, making sure they’re nicely coated. Then, press them into the panko, really getting it to stick by pressing down with your hands.

Resting time: Pop the medallions into the fridge for about 10-15 minutes to let the coating set. 

Step three: Meanwhile, heat a tablespoon of oil and half of the butter in a pan over medium-low heat. Toss in the herbs and 2 garlic cloves, leaving the skins on. Once the butter is melted, start cooking the medallions. 

Last step: Make sure to cook each side until they’re beautifully golden brown all around. Serve them up hot and enjoy!

Panko or Breadcrumbs

What is the difference between panko and regular breadcrumbs? Panko is a Japanese breadcrumb made by drying out Japanese white bread and then crumbling it. Japanese white bread is very similar to the white sandwich bread you can find in any supermarket in the U.S. or Europe. Regular breadcrumbs, on the other hand, are made by grating dried bread, which is widely available in supermarkets and bakeries. Even though the processes might seem quite similar, panko and regular breadcrumbs have several distinct differences. The first and most noticeable difference is the color. Panko is whiter, while regular breadcrumbs are darker. This is because Japanese white bread doesn’t have a dark crust. The second difference is the texture. Panko is grated into slightly larger, flaky crumbs, while regular breadcrumbs are finer and more like a powder.

Tips and Tricks

Cooking crispy panko pork in butter might seem easy. But in reality, you need to be very careful not to let the butter get too hot. How can you tell if the butter is too hot? It’s actually quite simple—when the butter starts to change color and turns dark, it’s too hot for crispy panko pork. To keep the butter at the right temperature, just add a bit of fresh butter when you notice the butter in the pan is starting to change color. Or take your pot off the heat.

An alternative to cooking in butter is the deep-fry method. Peanut oil works best, you can achieve perfect cooking with less worry.

Once the pork tenderloin medallion is well-breaded, let it rest in the fridge for 10 to 15 minutes. This helps the breading adhere better to the meat.

It’s best to start with a whole pork tenderloin, which you can easily find at the supermarket or butcher shop. The parts of the tenderloin you don’t use can be saved for other recipes. Using the whole tenderloin allows you to decide the size and thickness of your pork medallion. The knife you use to trim and prepare the tenderloin should be very sharp to avoid damaging the meat.

You can add your favorite herbs during cooking; we used rosemary, thyme, and garlic. Always remember to tie them with a small piece of string so they don’t get in the way while cooking.

How to store it

To store crispy panko pork and maintain its crunchiness, first allow the cooked pork to cool completely at room temperature. Once cooled, avoid stacking the pieces directly on top of each other, as this can lead to sogginess. Instead, place them in a single layer on a wire rack or parchment-lined baking sheet. Cover loosely with aluminum foil or wax paper to prevent moisture accumulation while still allowing airflow. For longer storage, transfer the cooled pork to an airtight container lined with paper towels to absorb excess moisture. Refrigerate for up to three days. When ready to enjoy again, reheat in an oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy once more.