Sweet and Sour Pork Tempura & Vegetables
By Monica-2
Ingredients
- 1 lb. Sterling Silver® Premium
- Pork Tenderloin
- 1 (10-oz.) pkg. Kikkoman® Tempura Batter Mix
- ShopRite® Imported grapeseed oil (for frying), plus 2 tbsp.
- 1 ⁄2 green bell pepper, seeded and coarsely
- chopped
- 1 ⁄2 red bell pepper, seeded and coarsely
- chopped
- 1 ⁄4 cup fresh pineapple cubes
- 1 ⁄4 to 1⁄3 cup Kikkoman®
- Sweet & Sour Sauce
- 2 tbsp. Kikkoman® Thai Style Chili Sauce
- 1 tsp. peeled and minced ginger
- 2 green onions, thinly sliced
- Steamed white rice
Details
Servings 4
Preparation time 25mins
Cooking time 45mins
Preparation
Step 1
1. Cut pork into 1-inch cubes and place in a shallow
bowl. Season with salt and pepper to taste. Cover
and refrigerate 15 minutes.
2. Meanwhile, prepare tempura batter according to
package directions. Set aside.
3. Fill a straight-sided shallow sauté pan halfway with
oil. Heat over high heat until a deep-fry thermometer
registers 365°F. Working with a few pieces at a time,
dip pork into batter, turning to coat well. Place in hot
oil and cook until golden brown. Transfer to a plate
lined with paper towels. Repeat with remaining pork.
Season with salt to taste. Set aside and keep warm.
4. In a large wok or sauté pan heat 2 tablespoons
oil over high heat. Add bell peppers and
pineapple; stir-fry 2 minutes. Add sweet-andsour
sauce, Thai style chili sauce and ginger;
stir-fry until heated through. Add green onions
and pork; toss to coat. Serve with steamed rice.
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