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Sweet and Sour Pork Tempura & Vegetables

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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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