Wednesday, January 23, 2013

Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce

Randal loves sweet and sour pork, anytime we go to a Chinese restaurant that is what he will order, so I wanted to make this tempura pork from Rock Recipes because I knew that he would love it.  I have to say that this recipe turned out even better than I thought it would, the tempura batter was the best I have ever made and the sauce was so good.

Tempura Batter
2 eggs
2 cups ice water
¼ tsp baking soda
1 ½ cups flour
Pineapple Ginger Sauce
1 ½ cups fresh pineapple
¼ cup finely chopped red pepper
1 ½ cups pineapple juice
1 tsp freshly grated ginger
3 tbsp apple cider vinegar
¼ cup sugar
½ tsp cracked black pepper
½ tsp salt
2 tsp corn starch
¼ cup cold water
1 pork tenderloin
To make the tempura, whisk together all the ingredients and leave to rest in the fridge for 10 minutes.
To make the pineapple ginger sauce, add the pineapple, red pepper and pineapple juice to a medium saucepan, add in the vinegar, ginger, sugar, salt and pepper and cook for 10 minutes.  Dissolve corn starch in the water and slowly add to the sauce, stirring constantly, cook for another minute.
Heat 1 inch of vegetable oil in a large frying pan to 325 degrees.  Season the pork with salt and pepper, dip into the tempura batter and drop into the hot oil until light golden brown. Serve with pineapple ginger sauce.
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