- 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
- 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
- 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
Put all the liquids, sugar and jalapeno into a blender and mix well. Add the cilantro, parsley, basil and mint and pulse 5 to 6 times. Cooks Note: To pulse: the blender should be turned on to high speed, then turned off. Add the garlic and pulse 3 more times. Remove the sauce from the mixer to a bowl and let rest for 1 hour before usage if possible.
In mixing bowl, mix all the dry ingredients together, blending well. Next, whisk in the egg, soda water, and vinegar. Keep the tempura cold until using, then stir again.
In a mixing bowl, add the buttermilk and Cajun spice and whisk well. Add the pork and marinate for 20 to 30 minutes.
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F and the oven to 300 degrees F.
Remove the pork form the marinade and add it to the tempura batter. Remove the pork from the batter, 1 slice at a time, and carefully add to the hot oil. Fry until golden brown, 4 to 5 minutes. Cooking the pork should be done in 2 to 3 batches. Arrange the pork on a sheet pan and keep it warm in the preheated 300 degree F oven. After all the pork has been cooked, portion the pork onto serving plates and serve with the sauce.