Hawaiian Pork

from The 125 Best Fondue Recipes
Ilana Simpson
For those of you who believed that there were only 2
choices for fondue, let me tell you that this book has 123 more suggestions. Broken down into the most basic catagories of cheese, oil, broth and dessert including everything you need to know about fondues sections. Now go forth and use your fondue pots with renewed excitement.

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

1. In a saucepan over medium-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 the heat and set aside to cool to room temperature.

2. In a shallow cassarole, 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 for 1 to 2 minutes or until cooked to desired tenderness.

Tip: Try this recipe using chicken instead of pork.

Tip: Sprinkle 2 tbsp (25 mL) coconut in reserved marinade to add texture to dipping sauce.

Make ahead: Complete to the end of Step 3. Refrigerate until needed.

Serve with: Reserved marinade as dipping sauce, mango salsa or chutney, Thai peanut sauce, garlic aïoli.

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