Panko-Crusted Pork with Wasabi Ginger Sauce
This recipe from Cooking Light found it’s way to me, thanks to my sister, and it did not disappoint.
Along with the Panko breadcrumbs that gave the pork a fantastic crispy shell, the sauce was extremely fragrant and had an outstanding flavor combination from the sweetness of sherry, the kick of wasabi, and the pungent taste of ginger.
The coconut rice on the side is a must. Absolutely delicious.
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March 3rd, 2009 in
Non-Dairy, Pork | tags: asian, ginger, panko breadcrumbs, pork loin chops, wasabi
This looks/sounds wonderful. Will have to try it.
Great description, sounds excellent.
Only 30 minutes to make, really? Looks yummy.
This sounds fabulous. I can see the 30 minute time since you’re only chopping the onions and everything is prepped while the rice cooks, and the pork only take 8 minutes. Will have to make it and see!
It took me 30 minutes, I swear! Well, I guess if you’re a novice, it will take a little longer, but read through the recipe first. Everything for the pork and sauce is assembled/cooked, while the rice is being made. It’s very easy.
This is a great plate. I’m a fan of pork because it’s a “light” meat, not heavy like steak/beef. And the leftovers are just as delicious.
This is such an amazingly excellent dish, and truly only 30 minutes! I have to admit the Panko crust gave it that extra Yumminess factor for me.
One thing I’d recommend, though, is make DOUBLE the sauce! And, as Amy said, the coconut rice is a perfect complement to this dish and super easy, so don’t pass on that either!
My husband and I paired this with a medium-bodied Pinot in case anyone is interested. :o)
Though I knew I was making this when I made my shopping list on Sunday, I inadvertently left a few ingredients off my list. No worries, though, because it turned out really great anyway!
I guess my point is, don’t let the fact that you are missing a couple of things prevent you from making this dish. I used white wine in place of the sherry (because it was what I had on hand), and I left the lemongrass out of the rice. Everything was still delicious!
One hint with the rice – since I had to buy a whole can of coconut milk for just 1/4 cup (I halved the recipe) I froze the rest in 1/2 cup amounts so that I have it on hand the next time I want to make this tasty recipe.
Awesome! Thanks for the link – I just printed the recipe. One of my FB friends just remarked that tenderloin can make delicious tonkatsu so this recipe makes a lot of sense. And with the rice? Perfect!