Tempura Pork Sandwich Recipe

Prepare and season pork

Trim silver skin and excess fat from the pork tenderloin. Slice into 4 equal medallions (about 3/4"–1" thick) or 4 sandwich-sized pieces. Lightly pound each piece to an even thickness if needed. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper; set aside.

Optional sear

If desired for extra flavor and to help hold juices, heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Sear pork pieces 30–45 seconds per side until lightly golden (they will finish cooking in the fryer). Remove and let cool slightly.

Set up dredge and batter

Place 1/2 cup all-purpose flour on a plate for dry dredge. In a bowl, lightly beat 1 large egg with 3 oz ice water (keep cold). In a separate bowl, whisk together 1/2 cup rice flour (or cornstarch) with 1/4 tsp baking powder (optional). Pour 1/2 cup very cold club soda into the rice flour, gently stir with chopsticks or a fork just until combined—batter should be lumpy and cold. Keep the batter chilled over an ice bath if possible.

Dredge and batter pork

Pat pork pieces dry. Lightly dredge each piece in all-purpose flour, shaking off excess. Dip into the egg wash, let excess drip, then immediately dip into the cold tempura batter to coat evenly. Allow excess batter to drip back into the bowl for a few seconds.

Heat oil and fry

Heat 2 cups neutral frying oil in a heavy pot or deep skillet to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter—if it sizzles and rises immediately, oil is ready. Fry pork pieces 2½–4 minutes total depending on thickness, turning once, until batter is crisp and pale golden and internal temperature reaches 145°F (63°C). Work in batches to avoid crowding. Transfer to a wire rack or paper towel-lined plate to drain for 2–3 minutes.

Keep warm

If making multiple batches, keep finished pieces on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while finishing the rest.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon chopped parsley, 1 teaspoon chopped chives, 1 teaspoon chopped dill (if using), 1/2 tablespoon lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir until smooth and taste; adjust salt, lemon or herbs to preference. Chill until ready to assemble.

Thinly slice 1 red onion and place in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup rice vinegar, 1/4 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt and 1/2 teaspoon red pepper flakes. Heat just until sugar dissolves and mixture is warm, then pour over the sliced onions and add 1/2 sliced jalapeño if using. Let cool to room temperature, then refrigerate at least 20 minutes (preferably 1 hour) before serving. Onions will keep refrigerated for up to 2 weeks.

Toast brioche buns: spread a thin layer of softened butter on cut sides of 4 brioche buns. Toast in a skillet over medium heat or under a broiler until golden and warm, about 1–2 minutes per side. Keep warm.

Assemble sandwiches: on the bottom bun spread about 1 tablespoon herbed mayo. Layer 1–2 butter lettuce leaves, then 1 piece of tempura pork (slice the medallion in half lengthwise if the piece is thick and you prefer two thinner layers). Top pork with a generous spoonful (about 1–2 tablespoons) of spicy pickled red onions and 2–3 thin radish slices for crunch. Spread a little herbed mayo on the top bun and close the sandwich.

Serve: serve immediately while pork is hot and batter is crisp. Offer a choice of side (fries, mixed greens, or potato chips) and optional pickle slices. If making ahead, keep pickled onions and mayo chilled and toast buns just before serving.