Show 04 Coconut Curry Pork Skewers
Ingredients:
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1/2 cup (125 mL) shredded sweetened coconut
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1/4 cup (50 mL) mango chutney
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1/4 cup (50 mL) liquid honey
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2 (2 ) cloves garlic, minced
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1/2-1 tsp (2-5 mL) curry powder
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1 (1 ) Canadian pork tenderloin, about 12 oz (0.375 kg), well trimmed
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( ) Canola oil
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( ) Salt and pepper
Preparation:
Spread coconut on a baking sheet. Toast at 350ºF/180ºC for about 5 minutes, until lightly browned, stirring once. Chop any large pieces of mango in chutney. Combine chutney with honey, garlic and curry powder. Reserve half. Brush tenderloin lightly with oil; season with salt and pepper. Spread one half of chutney mixture over meat surface. Roast tenderloin at 375ºF/190ºC for 25-30 minutes, to an internal temperature of 155ºF/68ºC. Tent loosely with foil; let rest 10 minutes. Brush tenderloin with reserved chutney mixture. Roll in toasted coconut to coat. Skewer the tenderloin with lollipop sticks or wooden coffee stirrers at 1/2" (1.25 cm) intervals. Slice tenderloin between skewers to make "lollipops".
Courtesy of Manitoba Pork Council
www.pickpork.com