Coconut-Crusted Pork Tenderloin Lollipops
You don’t have to be a kid to enjoy these coconut-apricot “lollipops.” For an unusual presentation, Blumer likes to serve the skewers sticking out of an inverted watermelon wedge or cantaloupe half.
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- 1 pork tenderlion, (about 1 pound)
- 1 cup sweetened coconut, shredded
- 1/4 cup honey
- 1/4 cup apricot jam
- 1 tablespoon fresh ginger root, grated
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- salt and ground pepper
- 12 6-inch wooden skewers
1Heat oven to 350 degrees F. Spread coconut on baking sheet. Place in heated oven and bake for 6-8 minutes or until lightly toasted, stirring halfway through baking.
Meanwhile, place honey, jam, ginger and garlic in blender container. Cover and blend until well mixed.
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; generously brush entire tenderloin with honey-apricot mixture. Cover and grill over indirect heat for 20 minutes or until internal temperature reaches 145 degrees F., brushing generously with additional honey-apricot mixture halfway through grilling. Transfer pork to cutting board. Loosely cover with foil; let rest for 10 minutes.
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 1/2-inch intervals. Slice between sticks into lollipop-shaped pieces. Pat edges of “lollipops” with remaining coconut, if necessary.
Makes 6 appetizer servings.
Recipe courtesy of Bob Blumer, The Surreal Gourmet