Pork Tenderloin Fries Recipe

Trim and slice

Trim any silver skin or excess fat from the pork tenderloin. Cut the tenderloin into 1/2-inch thick slices, then cut those slices into fry-shaped strips about 1/2 inch wide and 3 inches long (matchstick/strip shape). Pat pieces dry with paper towels.

Make marinade

In a bowl combine soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil and black pepper. Stir until sugar dissolves.

Place pork strips in a shallow dish or zip-top bag and pour the marinade over them, tossing to coat. Marinate in the refrigerator for 20–30 minutes (no longer than 1 hour to avoid over-flavoring). Remove pork from marinade and let excess drip off; reserve marinade if you want to brush later (do not use reserved marinade raw on finished product).

Set up breading station

Arrange three shallow dishes: one with the flour mixed with cornstarch, salt and ground black pepper; one with the beaten eggs; and one with the panko breadcrumbs. Spread panko in a wide shallow bowl so pieces remain loose for a crisp crust.

Bread the pork fries

Working in batches, dredge a few pork strips in the flour-cornstarch mixture, shaking off excess. Dip into the beaten eggs, allowing excess to drip, then press into the panko to fully coat. Set breaded strips on a wire rack or baking sheet while you finish the rest.

Heat oil

Pour vegetable oil into a heavy skillet or sauté pan to a depth of about 1/2 inch (approx. 1 to 1.5 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or until a small breadcrumb sizzles immediately when dropped in.

Fry

Carefully add breaded pork strips in a single layer without crowding (work in batches). Fry 2–3 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Use a slotted spatula to turn. If strips brown too quickly, reduce heat slightly. Transfer cooked fries to a paper towel-lined plate or wire rack to drain and keep warm.

Make sauce

While frying the last batch, whisk together mayonnaise, sriracha, honey and lime juice in a small bowl until smooth. Taste and adjust heat or sweetness to preference.

Plate and garnish

Arrange pork tenderloin fries on a serving platter or individual plates. Drizzle or serve the spicy mayo alongside for dipping. Sprinkle sliced scallions and toasted sesame seeds over the fries. Optionally serve with lime wedges.