- 1 (1 1/2 pound) whole pork tenderloin, sliced 1-inch thick
- 2 tablespoons rice wine vinegar
- 2 tablespoons light soy sauce
- 1/2 teaspoon sesame oil
- 4 whole green onions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon crystallized ginger, chopped
- 1 teaspoon Morton® Nature's Seasons® Seasoning Blend
- 1 1/2 cups all-purpose flour
- 2 large eggs, combined with
- 1 tablespoon water
- 1 1/2 cups panko-style bread crumbs
- Oil
- Place pork tenderloin slices in glass baking dish. Combine vinegar, soy sauce, and sesame oil with green onions, garlic, ginger and Natures Seasons(R) Seasoning Blend. Coat tenderloin with mixture. Cover meat with plastic wrap and place in refrigerator at least 2 hours to marinate. Remove pork tenderloin from marinade and pat dry.
- Place flour, egg wash and panko crumbs in three separate containers. Dip slices in flour, then egg wash and panko crumbs. Place on shallow pan and refrigerate.
- Pour 1/2-inch of vegetable oil into 12-inch skillet; heat. Place tenderloin slices in pan and cook 12 minutes, turning once, until golden brown and with internal temperature of 150 degrees F.