1 pound pork tenderloin cut into twelve 1/2-inch-thick slices and pounded 1/
4 servings salt and pepper freshly ground
1 tablespoon soya sauce
0.5 cup tangerine sections fresh coarsely chopped
4 servings vegetable oil for frying
2 tablespoons water
Equipment
bowl
frying pan
paper towels
oven
Directions
In a small bowl, stir the soy sauce with the mustard and the orange juice until combined. Set the sauce aside.
Put the flour in a shallow bowl. In another shallow bowl, beat the eggs with the water.
Spread the bread crumbs in a third shallow bowl. Season the pork slices with salt and pepper, then dredge them in the flour, shaking off the excess. Dip the slices in the beaten egg and then coat them completely with the pankobread crumbs.
In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Working in batches, fry the pork slices over high heat until they are browned and crisp, about 2 minutes per side; if the pork browns too quickly, lower the heat.
Transfer the fried pork to paper towels to drain, then keep the slices warm in a low oven while you fry the rest.
Arrange the pork slices on plates. Top the pork slices with the chopped orange sections and serve, passing the citrus sauce at the table.
