Ingredients
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
Directions
Sauce:
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.
Tempura:
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.
Pork:
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.
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