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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.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 469 kcal
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
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In a medium saucepan boil together the pineapple, pineapple juice, vinegar, ginger, sugar, pepper and salt for 10 minutes.
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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.
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Cook for an additional minute. Remove from heat and stir in the red peppers.
To prepare the tempura Batter
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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
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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.
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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.
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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.
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Serve with Pineapple Ginger Sauce with steamed rice.