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coconut-crusted pork tenderloin lollipops

(1 rating)
Recipe by
Penny Hall
Tucson, AZ

Appetizers. 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.

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 25 Min

Ingredients For coconut-crusted pork tenderloin lollipops

  • 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

How To Make coconut-crusted pork tenderloin lollipops

  • 1
    Heat 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

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