You can use fine dried bread crumbs in place of the tempura batter in a pinch ;-)
Slice tenderloin in to 8 pieces.
Combine the honey, mustard, one tablespoon of the olive oil, lemon juice, salt and pepper in a large bowl or a resealable food storage bag. Add the tenderloins and turn to coat. Allow to marinate 30 minutes (covered if in a bowl).
Remove the pork from the marinade and dip both sides in to the tempura batter mix to coat.
Heat the remaining oil in a large skillet over medium-high heat. Add pork and cook for about 3 minutes on each side.
Garnish with lemon wedges.
By Ann from Richland, WA
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