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.

Pictured with tempura butternut squash slices and brown rice.
Tempura Batter2 eggs
2 cups ice water
¼ tsp baking soda
1 ½ 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 ¼ 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 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

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.