½ cup panko bread crumbs
2 tablespoons canola oil
Four ¼ -pound center-cut pork tenderloin steaks (about ½ inch thick)
2 cloves garlic
3 tablespoons ketchup
3 tablespoons unseasoned rice vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons sugar
¼ teaspoon crushed red pepper flakes
½ medium head napa cabbage
1 medium carrot
½ cup fresh cilantro leaves
1 teaspoon toasted sesame oil
Preheat the oven to 350F.
Toss the panko with 1 tablespoon of the canola oil, spread on a baking sheet, and toast until crisp and golden brown, about 12 minutes.
Meanwhile, place the pork between 2 sheets of plastic wrap and pound out to a ¼-inch thickness. Finely mince the garlic and place in a large bowl with the ketchup, vinegar, soy sauce, Worcestershire sauce, sugar, and crushed red pepper flakes. Whisk to combine. Transfer 1 tablespoon of the dressing to a small bowl and lightly brush it onto the pork.
If using a grill, spray it with cooking spray and preheat it to medium-high; otherwise, wait to preheat a grill pan. Thinly slice the cabbage and shred the carrot and place in the large bowl with the remaining dressing. Add the cilantro, the remaining 1 tablespoon canola oil, and the sesame oil and toss to combine. If using a grill pan, spray with cooking spray and preheat over medium-high heat.
Grill the pork until just cooked through and grill marks are formed, about 2 minutes per side. Serve the cutlets topped with slaw and garnished with the toasted panko crumbs.
Serving size: 1 cutlet, 1 ½ cups slaw, and 2 tablespoons toasted panko crumbs
Calories 280; Total Fat 11g (Sat Fat 1.5g, Mono Fat 5.8g, Poly Fat 2.9g); Protein 27g; Carb 19g; Fiber 2g; Cholesterol 75mg; Sodium 340mg
Excellent Source of: Niacin, Phosphorus, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin C
Good Source of: Pantothenic Acid, Potassium, Vitamin K, Zinc
Copyright 2016 Ellie Krieger All rights reserved