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Appetizers |
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INGREDIENTS:
1 pork tenderloin (about one pound)
1 cp shredded sweetened coconut
1/4 cp honey
1/4 cp apricot jam
1 tbs grated fresh ginger root
2 cloves garlic peeled
1 tbs olive oil
Salt
Ground black pepper
12 6" wooden lollipop sticks or bamboo skewers
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DIRECTIONS:
Heat oven to 350 degrees F. Spread coconut on baking sheet. Place
in heated oven and bake for 6-8 minutes or until lightly toasted,
stirring halfway through baking.
Meanwhile, place honey, jam, ginger and garlic in blender
container. Cover and blend until well mixed.
Rub tenderloin with oil season with salt and pepper. Prepare a
medium-hot fire in covered grill. Grill tenderloin, over direct
heat for 5 minutes or just until entire surface is brown, turning
occasionally.
Adjust grill to indirect heat; generously brush entire tenderloin
with honey-apricot mixture. Cover and grill over indirect heat for
15-25 minutes or until internal temperature reaches 155 degrees
F., brushing generously with additional honey-apricot mixture
halfway through grilling. Transfer pork to cutting board. Loosely
cover with foil; let rest for 10 minutes.
Brush tenderloin again with honey-apricot mixture. Coat tenderloin
in coconut, firmly pressing coconut on pork. Skewer with lollipop
sticks or bamboo skewers, from the top straight through to the
bottom, at 1/2-inch intervals. Slice between sticks into
lollipop-shaped pieces. Pat edges of “lollipops” with remaining
coconut, if necessary.
Servings: 6
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