Panko Crusted Pork
If I could only eat one animal for the rest of my life, it would be the pig. I love pork, and love it even better when it's Panko crusted and fried in coconut oil. If you don't have coconut oil, use any oil of your preference.
You can replicate this recipe with any of the 9 gluten-free and all-natural seasoning blends we make. I have made this dish previously with Mexican In A Minute, Curry In A Hurry and Mediterranean Magic seasoning blends. Taste amazing each time!
|15 - 20 mins
|8 - 12 mins
|35 mins or less
Use a large bowl that will hold the Panko crumbs, and that you can dip the pork loin into it. Mix the Panko and 1 1/2 tbsp of French Made Easy. Set aside.
With another bowl, crack 2 eggs in it and add the course brown mustard. Whisk until mixed evenly. Set aside.
I used 4 pork loins with most of the fat trimmed off. Use a sharp knife to trim the strip of fat off the top.
Place each piece of pork on a flat surface. Cover with a piece of with plastic wrap. Gently pound the pork until it is about 1/4" in thickness.
Dip the pork into the egg wash. Make sure to coat it evenly, and then dip the pork into the Panko. Cover the pork with the Panko crumbs, and then slightly press down. Repeat with the rest of the pork.
This is how the pork should look. I let mine sit for out 5-10 minutes so the egg and Panko adhere to the pork better. Heat the oil while it is sitting.
I used coconut oil, but you can use whatever oil you prefer to fry with. Just make sure it is hot before you add the pork. You want to fry it, not sauté it. Cook on each side for 3-4 minutes.
Remove the pork from the pan and place on a paper towel to absorb excess oil.
You can serve the Panko crusted pork in different ways. You can chop it up and make a sandwich. Or pair the pork with a side of veggies, perhaps some potatoes and a salad. Either way, you will enjoy them greatly. Enjoy!