Coconut-Crusted Pork Tenderloin Lollipops
TOTAL TIME40 mins
SKILL LEVELIntermediate
SERVINGS6
About this RecipeGolden coconut adds a delicate crunch to tender Smithfield pork in this refined, shareable dish—crafted for moments that call for something sophisticated.
Let's CookWe speak pork, now you can too!![]()
View recipe as timeline
Ingredients
Gather Ingredients from the list below 1 tbsp. Olive oil to taste Salt to taste Ground black pepper 1 cup Sweetened coconut, shredded 12 Skewers, 6" 1/4 cup Honey 1/4 cup Apricot jam 1 tbsp. Fresh ginger root, grated 2 cloves Garlic, peeled
Gather Ingredients from the list below
Pork Tenderloin
Honey-Apricot Glaze
Directions
1.
Preheat the oven to 350°F and spread the coconut evenly on a baking sheet.
2.
Bake the coconut for 6 to 8 minutes, or until lightly toasted, stirring once halfway through.
3.
While the coconut is toasting, place the honey, jam, ginger, and garlic in a blender. Cover and blend until well combined.
4.
Rub the pork tenderloin with oil and season it with salt and pepper.
5.
Prepare a medium-hot fire in a covered grill and grill the tenderloin over direct heat for 5 minutes, turning occasionally, until the surface is browned.
6.
Adjust the grill to indirect heat, then generously brush the tenderloin with the honey-apricot mixture.
7.
Cover and grill over indirect heat for 20 minutes, or until the internal temperature reaches 145°F, brushing again with the mixture halfway through.
8.
Transfer the pork to a cutting board, loosely cover with foil, and let it rest for 10 minutes.
9.
Brush the rested tenderloin again with the honey-apricot mixture, then coat it in the toasted coconut, pressing firmly to adhere.
10.
Skewer the tenderloin with lollipop sticks or bamboo skewers at 1/2-inch intervals, inserting them from top to bottom.
11.
Slice between the sticks to create lollipop-shaped pieces and pat the edges with any remaining coconut, if needed.
