Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce
 

A photo of the completed recipe is available on my blog at:
http://www.rockrecipes.blogspot.com

Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce

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.

Tempura Batter
2 eggs
2 cups ice water
1/4 tsp baking soda
1 1/2 cups flour

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.

2 lbs pork tenderloin cut in medallion slices abut 1/4 inch thick
Salt and pepper to season

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

1 1/2 cups fresh pineapple
1 1/2 cups pineapple juice
1 tsp freshly grated ginger root
3 Tbsp apple cider vinegar
1/4 cup sugar (adjust according to taste and the ripeness of the
pineapple)
1/2 tsp cracked black pepper
1/2 tsp salt
1/4 cup finely chopped red pepper
2 tsp corn starch
1/4 cup cold water

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.


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