Recipe Instructions:
Ingredients
2 c. panko
4 tbsp. olive oil, divided
2 large eggs
Kosher salt
1 lb. pork tenderloin, trimmed and cut crosswise into 8 pieces
1/2 c. ketchup
1/4 c. Worcestershire sauce
1 tbsp. reduced-sodium soy sauce
1 tbsp. plus 1 tsp apple cider vinegar, divided
1/4 tsp. honey
1/4 small green cabbage (about 12 oz), cored and shredded
1/4 small red cabbage (about 9 oz), cored and shredded
Directions
Step 1
Heat oven to 450°F. Set wire rack into rimmed baking sheet.
Step 2
On separate rimmed baking sheet, toss panko with 3 tablespoons oil. Bake until golden brown, 3 to 4 minutes; transfer to shallow bowl. In second shallow bowl, beat eggs.
Step 3
Pound each piece of pork to 1⁄4-inch thick. Season with 1/4 teaspoon salt. Dip 1 piece at a time in egg, letting any excess drip off, then in panko, pressing gently to help adhere; transfer to prepared rack. Roast until golden brown and cooked through, 10 to 12 minutes.
Step 4
Meanwhile, in medium bowl, combine ketchup, Worcestershire, soy sauce, and 1 teaspoon vinegar.
Step 5
In large bowl, whisk together honey with remaining tablespoon each vinegar and oil. Add cabbages and toss to combine. Serve with crispy pork and tonkatsu sauce.
