- 1 (about 1 lb) pork tenderloin
- Salt and freshly ground pepper
- 1/4 cup roasted and salted pumpkin seeds
- 1/3 cup Japanese panko crumbs
- 1/2 tsp garlic powder
- 1/2 tsp chopped fresh sage
- 1 tsp fresh thyme leaves
- 1/2 tsp chopped fresh rosemary
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 2 Tbsp water
- Canola oil, for frying
Preheat oven to 350°.
Trim pork, removing all excess fat and silver skin. Liberally season with salt and pepper.
Using a food processor, add pumpkin seeds, panko, garlic powder, sage, thyme, and rosemary and pulse until coarse. (The mixture should have some texture.)
Add flour to a large plate. Using a shallow bowl, add egg and water. Whisk until well mixed.
Dredge pork in seasoned flour, then dip in egg wash, shaking off excess. Roll in pumpkin seed mixture, thoroughly coating all sides. Press pumpkin mixture into pork.
In a large oven proof frying pan over medium heat, add oil. When oil shimmers, carefully add pork to pan. Cook until golden brown on all sides, being careful not to disturb the crust, about 3 minutes per side. Transfer to the oven and cook until an internal thermometer registers 140° for medium, 15-20 minutes.
Remove pork from oven and let rest for at least 10 minutes before slicing. Serve with Autumn Chutney.