Chef Lou’s Crispy Pork w/ Spicy Mandarin sauce
8 each, 2 ounce boneless Pork loin medallions, pounded thin
1 cup Cornstarch
1 cup Buttermilk
Vegetable Oil, for frying, about 3 cups
¼ cup Toasted sliced almonds
¼ cup Butter/Margarine
1/2 cup Mandarin orange liquid
½ cup Mandarin oranges
1-1/2 tablespoons Cornstarch
Juice from 1 lemon
Pinch Cajun Seasoning
1/3 cup Sour cream or plain yogurt
Pat pork loin dry. Dip in cornstarch, then in buttermilk, then again in cornstarch. Fry in hot oil for 1 minute, then turn over and cook an additional 1 minute. Drain on paper towels.
Melt butter/margarine in pan. Add almonds, mandarin oranges & mandarin liquid. Bring to a boil. Mix cornstarch w/ lemon juice. Add to mandarin mixture. Bring to a boil. Add salt & cajun seasoning. Take off heat, and then fold in yogurt or sour cream.
To serve, Pour sauce on serving platter. Lay pork medallions on sauce and garnish with chopped green onions and mandarin oranges.