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".