Asian Pan-Fried Pork Tenderloin
Ingredients:
1 pork tenderloin
Enough canola/vegetable/whatever oil to pan-fry. The pork pieces will need to be at least halfway submerged. This is NOT a low-fat recipe.
SAUCE
1 TBSP Dijon mustard
1/4 c Soy sauce
1 tsp ground ginger
1 TBSP rice vinegar (regular vinegar is fine, or whatever you've got. I used rice vinegar)
1 tsp garlic salt
BREADING
Flour (However much you need to coat the pork)
1/2 tsp ground ginger
1/2 tsp garlic salt
DIPPING SAUCE (for each person; multiply by however many people you have)
1 TBSP mayo
1 tsp soy sauce
1/2 tsp hot oil or crushed peppers (omit if you don't like spicy food)
1 tsp dijon mustard
You can improvise the sauce all you want; this is just an idea. I don't think I even made a sauce with the pork; Laura loved it plain. Teriyaki sauce, soy sauce, Chinese mustard, Sriracha chili sauce, etc. would all work just fine.
Before you begin, I would like to let you know that the measurements I included here are NOT exact measurements. When I made this I was winging it. I tried to nail down how much I put, but they're just guesses. If you have tweaks you think would work better or feel like I'm using too much or too little of certain ingredients, don't hesitate to substitute your own measurements. Anyway, let's begin!
- The first thing you're going to do is marinate the pork. You'll need a flat pan/sheet/whatever you want, as the sauce isn't super-thick, so the pork won't be coated very well unless the pan/sheet/whatever is flat. I used a glass pyrex 13 x 9 dish. I'm sure a plastic bag would work just fine; you just want to make sure all the pieces get sauce on/in them.
- Combine the dijon mustard, soy sauce, ground ginger, rice vinegar, and garlic salt (I just did this in the dish; you can combine them first and then pour in if you want). Put the sauce into the dish/pan/sheet/etc.
- Slice the pork into about 1/2-inch thick slices. Tenderize each slice by smashing either with your palm, a pot, a meat tenderizer, or whatever you want. Place the tenderized slices in the sauce mixture, making sure to coat both sides of each piece (dip it, then flip it and lay it down). Cover, and let marinate for at least a half-hour. Obviously the longer the slices marinate for, the more juice they'll soak up, so if you can marinate for an hour or two, even better!
- Create the breading mixture. Combine the flour, ginger, and garlic salt, and set it aside. You will be dipping your pork in this, so make sure you have enough room and enough mixture to coat all the pieces.
- If you want to use the sauce I listed above, make it while the pork is marinating; the frying process is EXTREMELY fast, and you won't have time to do all this stuff then. If you want to use your sauce or no sauce at all, skip this step.
- Heat a skillet or pot with enough oil to pan-fry. You could just deep-fry if you have the equipment, but I didn't, so pan-fry it is! You can tell the oil is ready to go if you combine a little water with a little bit of your breading mixture and drop it in, and the mixture turns golden brown.
- Set aside a plate/pan/something big enough to hold the pork when it's done. You don't want to have to do this while you're cooking. Cover the plate/pan/etc. with paper towels so the pork doesn't sit in oil and get soggy.
- Take your pork out of the fridge. Take one piece, dip it in the breading mixture, and make sure to coat it evenly and completely. Place the piece of pork in the hot oil. Do this with enough pieces to fill the pan, but not crowd it.
- When the bottoms are golden brown, flip the slices. This is VERY FAST...it took my pieces about ONE MINUTE to brown on each side (YES, this completely cooks the pork!). When they are completely golden brown (once again, VERY FAST), remove them from the oil, place them on the plate with the paper towels, and bread and pan-fry more pork pieces. Repeat this until all the pork pieces are golden-brown and drying on the plate with the towels.
- When the pieces have sufficiently cooled, plate them up and eat them! Dip them in sauce if you want to.
Anyway, hope you like it...if you try this and want to give me feedback, please feel free to send it to me; it's very difficult to improve without feedback. Thanks everyone!












