members recipes

Crispy pork, carrots and cabbage rolled up sushi style

Ingredients
3 ounces prepared (recipe follows) (pork tenderloin, cut into 4” x ¼” strips
½ cup panko breadcrumbs
1 teaspoon sugar
½ teaspoon paprika
½ teaspoon salt
1 large egg white, lightly beaten
4 teaspoons cornstarch
1 cup white cabbage, shredded
¼ cup carrot, shredded
½ cup seasoned rice vinegar
1 Tablespoon mayo
1 teaspoon wasabi paste
black pepper
1 cup pickled Japanese “takuwan” radish, chopped
1 Origami Red Bell Pepper Wrap

Method
Preheat oven to 400°F. Grease a rimmed baking sheet.
Quarter lengthwise the pork into 4 even fillets.
Mix breadcrumbs, sugar, paprika, and salt.
Drizzle with oil and mix in with a fork until the oil is thoroughly incorporated.
Beat egg white. Dredge pork in cornstarch, then egg, then panko mixture.
Bake until thermometer registers 145°F, about 14 to 16 minutes.
Toss cabbage, carrots, vinegar, mayo, wasabi paste and season with black pepper.