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.
Course
Asian inspired
Prep Time20minutes
Cook Time5minutes
Total Time25minutes
AuthorBarry C. Parsons
Ingredients
1poundpork tenderloin cut in thin strips
2tbspolive oil
1cloveminced garlic
½cupbrown sugar
Zest and juice of one orange
1tablespoongrated ginger root
1 ¼cupsorange juice
2tspcorn starch
1tspChinese 5 spice
Salt and pepper to season
Canola oil for frying
¼cupchopped toasted almondsoptional
For the Tempura Batter
1egg
1cupice water
1cupflour
Instructions
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.
To cook the pork
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.
To make the tempura batter
Whisk together the egg, ice water and flour and let stand for 15 minutes.