Panko Crusted Pork Tenderloin

Yield: Two portions


  • 8 oz Pork Tenderloin
  • 4 oz Panko Breadcrumbs
  • 1 ea Egg
  • 2 oz  Flour
  • Salt and Pepper
  • 1 large Sweet Potato
  • 4 oz vegetable oil
  • 1 ea Lemon( peel and segment)
  • 1 tblsp Capers
  • 1 teasp chopped Parsley
  • 2 oz Butter
  • 4 oz Pickled vegetable


Trim the pork tenderloin and cut into two oz medallions. Place medallions between two sheets of film and lightly pound flat with mallet. Whisk the egg with a little water, set up a breading station (flour, egg wash, breadcrumbs) season the meat and coat with breadcrumbs.

Peel the sweet potato and cut into thin strips. Heat two thirds of the oil in a shallow pan and fry the sweet potatoes, remove onto a dry paper towel and season.

Add the rest of the oil to a clean pan and shallow fry the breaded pork medallions. Remove and hold.

Wipe the pan out with clean paper towel and melt the butter, add the capers, parsley and lemon to the butter and lightly cook for 30 seconds.

Place the fries on the plate, top with the pork medallions and pour the lemon caper butter over the pork.


Pickled Vegetables:


  • 4 oz Zucchini
  • 1 med. Red Pepper
  • 1 small Red onion
  • 1 cup cider vinegar
  • 1 teasp Celery seeds
  • 1 teasp Mustard seeds
  • 1 pinch salt
  • 3 oz sugar


Cut zucchini and peppers into thin julienne strips, place in bowl. Cur onions into thin julienne and place in pot with vinegar, mustard and celery seeds, salt and sugar. Bring to a rapid boil and simmer for 3 minutes. Pour boiling liquid over peppers and zucchini and allow to cool not refrigerated. When cool the pickled vegetable can be stored in the refrigerator for up to one month.