Cut the pork tenderloin into about 1 cm thickness. Pound each slice into equal sizes with a meat pounder to break down the fibre and tenderise the meat.
Season with salt and pepper. Coat the pork with katakuriko.
Pour the vegetable oil into a frying pan and arrange the garlic and Step 2 pork. Cook over a lowish medium heat (the heat is important!) slowly until almost cooked through. Remove the pork and garlic from the frying pan.
Clean the frying pan quickly and spread and melt the pizza cheese.
Arrange the pork tenderloin slices on top. Continue to cook over a low heat for about 5 minutes until the cheese is golden brown and crispy.
[Note:] When the cheese starts to harden, separate the pork slices with your chopsticks. (After the cheese hardens, it is difficult to separate.)
If the cheese hardens and everything sticks together, remove the contents from the frying pan. Separate into slices using a knife.
In the empty frying pan, fry the cherry tomatoes and the garlic, which was used to fry with the pork. Add the sake and water and continue to cook until the tomatoes are tender. Season with salt.
Arrange the pork slices with the cheese sides up on a serving dish and serve with Step 8 sauce.
Story Behind this Recipe
The pork tenderloin is too lean. I wanted to make a lighter dish than usual cutlets, using pork tenderloin.
Pounding the meat breaks down the fibre. By cooking slowly over a low heat and not overcooking, you will have tender meat! The crispy cheese gives a rich flavour and texture, but this dish is still lower in calories than cutlets.