Coconut-Crusted Pork Tenderloin Lollipops
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Cocnut-Crusted Pork Lollipops, meat, and delicious seasonings. These are the |
| 1 | pork tenderloin (about one pound) |
| 1 | cup shredded sweetened coconut |
| ¼ | cup honey |
| ¼ | cup apricot jam |
| 1 | tbsp grated fresh ginger root |
| 2 | cloves garlic |
| 1 | tbsp olive oil |
| Salt | |
| Ground black pepper | |
| 12 | 6-inch wooden lollipop sticks OR bamboo skewers (can be foundi n craft stores or food |
| specialty stores) |
DIRECTIONS:
| 1. | Heat oven to 350ºF. Spread coconut on baking sheet. Place in heated oven and bake for |
| 6 to 8 minutes or until lightly toasted, stirring halfway through baking. | |
| 2. | Meanwhile, place honey, jam, ginger and garlic in blender container. Cover and blend |
| until well mixed. | |
| 3. | 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, and generously brush entire | |
| tenderloin with honey-apricot mixture. | |
| 4. | Cover and grill over indirect heat for 15 to 25 minutes or until internal temperature |
| reached 155ºF, brushing generously with additional honey-apricot mixture halfway | |
| through grilling. Transfer pork to cutting board. Loosely cover with foil; let rest for | |
| 10 mintues. | |
| 5. | 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 ½ inch intervals. Slice between sticks into lollipop- | |
| shaped pieces. Pate edges of "lollipop" with remaining coconut, if necessary. |