Ginger Orange Tempura Pork Tenderloin
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This recipe works equally well with chicken or beef.
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We'll email this post to you, so you can come back to it later!
Send this recipe to my email.
This recipe works equally well with chicken or beef.
Ginger Orange Tempura Pork Tenderloin - Crispy tender strips of pork tossed in a tangy, sweet and sour orange sauce and served with crunchy toasted almonds.
In a medium saucepan saucepan sauté garlic in the olive oil for about a minute.
Add brown sugar, ginger, orange zest and juice, 1 cup of the additional orange juice, 5 spice, salt and pepper. Simmer for about 10 minutes.
Mix the two teaspoons of corn starch with ¼ cup orange juice and add to the boiling pot stirring constantly. Cook for an additional minute and remove from the heat.
Heat 2 inches of canola oil to 350 degrees in a deep fryer or in a heavy bottomed large pot.
Season pork strips with salt and pepper and dip in the tempura batter, then drop into the hot oil.
Cook for only a couple of minutes until pale golden brown.
Remove from oil and drain.
Toss the fried pork pieces in half the ginger orange sauce, reserving the other half for serving over rice or as a dipping sauce for eggrolls or spring rolls.
Top with a sprinkle of the chopped toasted almonds.
Whisk together the egg, ice water and flour and let stand for 15 minutes.
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Just so you know someone is looking, your recipes look great. I check out your blog daily. I found it via your posts on nf.general.
Made this for friends we had over for dinner and it was a huge hit...everyone had seconds...
Thanks for sharing your recipe..
This one is a keeper for my recipe files for sure!
That's great, glad you liked it. It is delicious.