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Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce
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Pork tenderloin medallions are coated in a light tempura batter and deep fried. Served with a delicious dipping sauce made with pineapple, ginger, sugar, and red bell pepper
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
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
directions
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.
added by
charles1998
nutrition data
422 calories, 8 grams fat, 48 grams carbohydrates, 39 grams protein per serving.
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reviews & comments
July 9, 2013
I agree that this was a lot of work but worth it. I followed CD Kitchen's advice and pureed the pineapple.
August 5, 2012
Wow what a recipe! I loved this even if it was a bit labor intensive. I used my deep fryer since I felt that would hold the oil at a more consistent temp for better results. I had to turn it up to 360F though to get nice color on the tempura coating (it was a sad gray looking color otherwise). The directions don't say how to prepare the pineapple so I chopped it fine. Once I assembled the dipping sauce I realized that wasn't going to be good enough so I got out my hand blender and gently pureed the mixture. I'd use crushed pineapple next time. The sauce was good and the pork was perfectly done. Really enjoyed this recipe!