Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce
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Serves/Makes: 6
Ready in: < 30 minutes
***Tempura Batter***
- 2 eggs
- 2 cups ice water
- 1/4 teaspoon baking soda
- 1 1/2 cup flour
***Pork***
- 2 pounds pork tenderloin cut in medallion slices about 1/4 inch thick
- salt and pepper to season
***Pineapple Ginger Sauce***
- 1 1/2 cup fresh pineapple
- 1 1/2 cup pineapple juice
- 1 teaspoon freshly grated ginger root
- 3 tablespoons apple cider vinegar
- 1/4 cup sugar (adjust according to taste and the ripeness of the pineapple)
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon salt
- 1/4 cup finely chopped red bell pepper
- 2 teaspoons corn starch
- 1/4 cup cold water
Tempura Batter: Beat all together lightly with a fork leaving lumps in the batter. Batter should be quite thin. Let rest in the fridge for 10 minutes before using. Heat 1 inch of canola oil in a large frying pan to 325 degrees F or use an electric deep fryer. Season the pork medallions with salt and pepper, dip into the tempura batter and drop into the hot oil, turning once if necessary until evenly light golden brown. These will only take a few minutes in the fryer. Hold the cooked pieces on a wire rack in a 200 degree F oven while frying the remainder of the pork medallions. Serve with Pineapple Ginger Sauce. Pineapple Ginger Sauce: In a medium saucepan boil together the pineapple, pineapple juice, vinegar, ginger, sugar, pepper and salt for 10 minutes. Dissolve corn starch in the water and slowly add to the sauce, stirring constantly. Add only enough of the cornstarch slurry to thicken the sauce. Cook for an additional minute. Remove from heat and stir in the red peppers.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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