Tempura Pork with Finnadinni Sauce

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Finnadinni sauce:

1 lemon, juiced

1 cup soy sauce

3 tablespoons white balsamic vinegar

1 teaspoon granulated sugar

1 jalapeno, seeded and diced

1/4 cup loosely packed cilantro leaves

1/4 cup loosely packed parsley leaves

1/4 cup loosely packed basil leaves

1/4 cup loosely packed mint leaves

2 tablespoons minced garlic

Tempura:

1/2 cup all-purpose flour

1 tablespoon cornstarch

1 tablespoon baking powder

1 teaspoon salt

1 egg

1/4 cup soda water

1 teaspoon rice wine vinegar

Pork:

2 cups buttermilk

1 tablespoon Cajun spice

1 pork tenderloin (1 1/2 to 2 pounds), sliced 1/2-inch thick on bias

Oil, for frying