Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce

Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce. The crispy tempura batter along with the sweet and sour flavoured pineapple ginger sauce is a delicious combination.

Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce

You’d be surprised how quickly you can put this tempura pork tenderloin recipe together. It’s easy once you get the knack of cooking the tempura pieces at the last minute once the sauce and rice have been cooked.

I always say that pork tenderloin is so quick cooking, it should be used more for preparing quick and easy meals.

Fresh tenderloin is a much underused protein for quick meals.

You can, of course use canned pineapple and pineapple juice in this recipe but it is soooooo much better if you use fresh. Golden pineapples are particularly delicious in this recipe.

Fresh golden pineapple works very well in this recipe.

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Yield: 6 servings

Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

The crispy tempura batter along with the sweet and sour flavoured pineapple ginger sauce is a delicious combination. 

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Ingredients

• 2 lbs pork tenderloin cut in medallion slices abut ¼ inch thick
• Salt and pepper to season

For the Pineapple Ginger Sauce

• 1 ½ cups fresh pineapple
• 1 ½ cups pineapple juice
• 1 tsp freshly grated ginger root
• 3 tbsp apple cider vinegar
• ¼ cup sugar, adjust according to taste and the ripeness of the pineapple
• ½ tsp cracked black pepper
• ½ tsp salt
• ¼ cup finely chopped red pepper
• 2 tsp corn starch
• ¼ cup cold water

For the Tempura Batter

• 2 eggs
• 2 cups ice water
• ¼ tsp baking soda
• 1 ½ cups flour

You will also need

• canola oil for frying

Instructions

To prepare the Pineapple Ginger Sauce

1. In a medium saucepan boil together the pineapple, pineapple juice, vinegar, ginger, sugar, pepper and salt for 10 minutes.
2. 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.
3. Cook for an additional minute. Remove from heat and stir in the red peppers.

To prepare the tempura Batter

1. 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.

To cook the Pork medallions

1. Heat 1 inch of canola oil in a large cast iron frying pan or dutch oven to 325 degrees F or use an electric deep fryer.
2. 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.
3. 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.
4. Serve with Pineapple Ginger Sauce with steamed rice.

Nutrition Information

Yield

6

Serving Size

6 servings
Amount Per Serving Calories 469Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 172mgSodium 412mgCarbohydrates 49gFiber 2gSugar 20gProtein 45g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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