Coconut-Crusted Pork Strips
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| Serve this over rice as a main dish or with
your favourite dipping sauce as an appetizer. |
| 1/4 cup |
(50 mL) |
peanut butter |
| 1/4 cup |
(50 mL) |
peach jam |
| 1 1/2 lbs |
(0.75 kg) |
boneless pork loin
roast, loin chops or tenderloin |
| 1 1/2 cups |
(375 mL) |
shredded coconut |
| 3/4 cup |
(175 mL) |
graham cracker crumbs |
| 2 tsp |
(10 mL) |
curry powder |
| 1 tsp |
(5 mL) |
ground ginger |
| 1/2 tsp |
(2 mL) |
pepper |
| Combine peanut butter and jam
in a small saucepan. Heat and stir over low heat until well
blended. Cut pork into strips 1 x 1 x 4 in. (2.5 x 2.5 x 10
cm), add to saucepan and stir to coat. Combine remaining
ingredients in a large plastic bag. Add pork strips to bag,
a few at a time; shake to coat well. Place coated strips on
a large baking sheet that has been sprayed with nonstick
cooking spray. Bake at 400°F (200°C) for 8 minutes. Turn and
bake 8 minutes more, or until coconut is nicely toasted.
Serve with mango dipping sauce.
Makes: 6 main-dish servings. |
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| Mango Dipping Sauce |
| 1/2 cup |
(125 mL) |
mango chutney |
| 2 tbsp |
(25 mL) |
white rum |
| 1/2 tsp |
(2 mL) |
dry mustard |
| 1/4 tsp |
(1 mL) |
pepper |
|
Combine all ingredients in a saucepan. Heat and stir until
well blended. Serve warm or at room temperature.
Makes: 1/2 cup (125 mL)
Manitoba Pork Council
www.pickpork.com |
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Product Suggestion: D.D. Leobard Splash of Peach. This soft,
sweet wine complements a rich dish. Visit
www.liquormartsonline.com for
more information.
| Photo used with permission. All rights reserved.
Manitoba Agriculture, Food and Rural Initiatives |
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