Drema's "Hawaiian" Fondue

Name: Drema's "Hawaiian" Fondue
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb pork tenderloin; 1 1/2 lb chicken breast, boneless, skinless; 1 1/2 c white wine, dry; 3 can(s) chicken broth, condensed; GINGER SOY SAUCE; 1/4 c soy sauce; 1 Tbsp cooking sherry; 1 tsp sugar, granulated; 1 tsp ginger, ground; 1/4 tsp coarse sea salt; HONEY MUSTARD SAUCE; 1/4 c mustard; 1/4 c honey; 1/2 tsp sea salt; 1/4 tsp rosemary; 1/8 tsp black pepper, ground

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By Drema Bryant
@atthehopchick

We usually do this up right and serve the fondue sides of rice, south seas salad (spinach, coconut chips and avocado), and banana shakes.

Enjoy!

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Prep:

15 Min

Cook:

10 Min

Ingredients

1 lb

pork tenderloin
1 1/2 lb

chicken breast, boneless, skinless
1 1/2 c

white wine, dry
3 can(s)

chicken broth, condensed
GINGER SOY SAUCE
1/4 c

soy sauce
1 Tbsp

cooking sherry
1 tsp

sugar, granulated
1 tsp

ginger, ground
1/4 tsp

coarse sea salt
HONEY MUSTARD SAUCE
1/4 c

mustard
1/4 c

honey
1/2 tsp

sea salt
1/4 tsp

rosemary
1/8 tsp

black pepper, ground
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How to Make Drema's "Hawaiian" Fondue

Step-by-Step

Partially freeze pork tenderloin for easy cutting. Cut across grain into 1/8" slices.

Repeat for chicken breasts. Cut across grain into 1/4" bite-size pieces.
In fondue pot pour white wine (riesling, enough of the chicken broth to fill fondue pot 1/2 full.

Heat to simmer. Adjust temp to maintain heat.
Spear pieces of meat with fondue forks and place in hot broth. Cook 2 to 4 minutes until done.

Dip in sauce of choice.