The 125 Best Fondue Recipes/Ilana Simon

Hawaiian Pork
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 can (19 oz 540 ml) crushed pineapple, with juice 1/2 cup 125 ml finely minced onion 1/2 cup 125 ml honey
1/4 cup 50 ml vinegar 1 tbsp 15 ml soy sauce 3 cloves garlic, minced
1 tbsp 15 ml finely minced ginger root 1 tsp 5 ml ground coriander 1 tsp 5 ml cornstarch
salt and freshly ground black pepper to taste 1 lb 500 g pork tenderloin, cut into 1-inch (2.5 cm) cubes oil for fondue



1 in a saucepan over medium-low heat, combine pineapple, onion, honey, soy sauce, garlic, ginger, coriander, cornstarch, salt and pepper. Stir until honey is melted and ingredients are blended. Remove from heat and set aside to cool to room temperature.
2 In a shallow casserole, pour 2-1/4 cups (300 ml) of the pineapple marinade over pork tenderloin, tossing to coat well. Cover and refrigerate for at least 1 hour. (The remaining 3/4 cup 175 ml) marinade will be used for dipping.)
3 In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4 Remove pork cube from marinade, shaking off any excess. Pat dry with a paper towel. Spear pork with fondue fork and fondue 1 to 2 minutes or until cooked to desired doneness.

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