Pineapple Ginger Sauce (make this firstly then set aside) In a medium saucepan boil together the pineapple, pineapple juice, vinegar, ginger, sugar, pepper and salt for 10 minutes. Dissolve corn starch in the water and slowly add to the sauce, stirring constantly. Add only enough of the cornstarch slurry to thicken the sauce. Cook for an additional minute. Remove from heat and stir in the red peppers.

Step 2

Tempura Batter: Beat all together lightly with a fork leaving lumps in the batter. Batter should be quite thin. Let rest in the fridge for 10 minutes before using

Step 3

Heat 1 inch of canola oil in a large frying pan to 325 degrees F or use an electric deep fryer. Season the pork medallions with salt, pepper and a small amount of garlic powder. Dip seasoned pork into the tempura batter and drop into the hot oil, turning once if necessary until evenly light golden brown (these will only take a few minutes in the fryer!). Transfer the cooked pieces to a wire rack and place in a 200 degree F oven while frying the remainder of the pork. Serve with Pineapple Ginger Sauce.