by Author Name Withheld 125

Created on: June 08, 2010

Pork tenderloin, or fillet as it is sometimes known, is a fantastically versatile piece of meat and compared to Beef fillet, decidedly less expensive.  It can be meltingly tender provided it is not overcooked and lends itself well to a variety of cooking styles.

Usually pork tenderloin is pre-prepared but quite often, it will require a little extra trimming of the membrane covering the meat.  A very sharp knife, inserted between the membrane and the meat and run down the length of the fillet usually does the trick.  Watch your fingers.

Crispy Tempura Pork
with Chili and Orange sauce and an Egg Lattice Wrap

This wonderfully tangy dish combines light-as-air batter with an incredible sweet, sour and hot sauce, wrapped in a delicate egg lattice.

Serves 2

Crispy Tempura Pork
1 Egg
2 tbsp plain flour
1 tsp baking powder
2 tbsp ice cold water
1/2 tsp Chinese five spice
Salt and Pepper
Pork fillet or pork steak cut into 1cm thick strips

Orange and Chili Sauce
2 tsp Brown sugar
Juice of 2 oranges
2 chillies diced finely
1 tbsp soy sauce
1 tbsp rice wine vinegar
Dash of toasted sesame seed oil

Egg Lattice Wrap
2 Eggs, per portion
Oil

To make the tempura batter:
Combine all the ingredients except the pork and allow to sit in the fridge at least half an hour before cooking.  The consistency should be quite thin and it doesn't need to be too smooth.

To make the orange chilli sauce:
1. Put the sugar in a pan with a little water over a medium heat.  Allow to dissolve.
2. Add the orange juice and turn the heat up a little to a rolling boil.
3. Add the rest of the ingredients and allow to simmer with the lid off.  The flavours will become more intense as the sauce reduces and thickens.
4. Adjust the seasonings to your own taste.  It may need more soy, vinegar, sugar or chilli.
5. Put to one side once reduced sufficiently.  The sauce will thicken further upon cooling.

To cook the pork:
1. Pre-heat the oven to 150C.
2. Heat a wok and add an inch of sunflower or peanut oil.  To test if it is hot enough, add a drop of the batter mixture.  It should bubble and rise to the surface straight away. 
3. In batches, roll several pieces of pork in plain flour and dust off the excess.  Dip into the batter mixture and lay carefully into the hot oil.  Make sure you lay it away from you so the fat doesn't splash you.
4. The pork is cooked when the batter turns a golden brown.  Remove with a slotted spoon, place on a piece of kitchen paper and put

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