Pork- Peanut-Pork Fingers
List of Ingredients
Makes 16 pieces
1 pound pork tenderloin
1/4 cup smooth peanut butter
1/4 cup peach (or apricot) jam
1-1/2 cups shredded coconut
3/4 cup graham cracker crumbs
1 to 2 teaspoons curry powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon
pepper
Recipe
Preheat oven to 400 degrees. Spritz a 15-by-10-by-1-inch baking pan with nonstick baking spray. Cut tenderloin across the grain into 3 or 4 large pieces. Then cut each piece lengthwise into fingers about 4-by-1/2-by-1/2-inch and place in a large bowl.
In small saucepan, melt together peanut butter and jam over low heat; remove from heat. Add the peanut mixture to the pork strips and toss to coat. In a large shallow bowl, combine coconut, cracker crumbs, curry powder, ginger, salt and pepper. Stir well to blend. Add pork, a few pieces at a time, and roll in crumbs to coat. Shake off excess.
Line up pork fingers on a prepared pan and bake 8 minutes. Turn and bake 8 minutes more, until coconut is nicely toasted. Serve pork fingers with hot rice and chutney.
SD Union Trib 3/21/01
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