1 C. sweetened coconut, shredded
1/4 C. honey
1/4 C. apricot jam
1 Tbsp. fresh giner root, grated
2 cloves garlic, peeled
1 Tbsp. olive oil
salt and pepper
Heat oven to 350 degrees. Spread coconut baking sheet and toast 6-8 min. or until lightly toasted, stirring halfway through.
Place honey, giner, and garlic in blender and pulse until well-mixed.
Rub tenderloin with oil and sprinkle with salt and pepper. Prepare a medium-hot fire in a covered grill. Grill the tenderloin over direct heat for 5 min. or until the entire surface is brown, turning occasionally.
Move the tenderloin to indirect heat and generously brush it with the honey-apricot mixture. Cover and continue grilling for 20 min. or until internal temperature reaches 145 degrees, brushing generously with additional honey-apricot mixture halfway through grilling. Transfer pork to cutting board. Loosely cover with foil and let rest 10 min.
Brush tenderloin again with honey-apricot mixture. Coat tenderloin in coconut, firmly pressing coconut on pork. Slice and serve.
This is wonderful with pineapple, red onion wedge, mushroom, and red pepper skewers, also brushed with the honey-apricot mixture.
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