Coconut Curry Pork Skewers

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10 minutes

30 minutes

6 appetizer servings

    • 1
      Canadian Pork Tenderloin, well trimmed, about 12 oz/375 g
    • 1 cup
      250 mL
      sweetened shredded coconut
    • 1/4 cup
      50 mL
      mango chutney
    • 1/4 cup
      50 mL
      liquid honey
    • 2
      cloves garlic, minced
    • 1/2-1 tsp
      2-5 mL
      curry powder
    • canola oil
    • salt and pepper to taste


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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