Coconut Curry Pork Skewers
May 2, 2011
Appetizers

10 minutes

30 minutes

6 appetizer servings
-
- 11Canadian Pork Tenderloin, well trimmed, about 12 oz/375 g
- 1 cup250 mLsweetened shredded coconut
- 1/4 cup50 mLmango chutney
- 1/4 cup50 mLliquid honey
- 22cloves garlic, minced
- 1/2-1 tsp2-5 mLcurry powder
- canola oil
- salt and pepper to taste
Directions
Spread coconut on a baking sheet. Toast at 350ºF/180ºC for about 5 minutes, until lightly browned, stirring once. Chop 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 155-160ºF (68-71ºC). 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″ (1.25cm) intervals. Slice tenderloin between skewers to make “lollipops”.
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