Coconut-Crusted Pork Tenderloin Lollipops

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Serves: 4 to 6 or 12 appetizers


  • 1 Smithfield® Roasted Garlic and Cracked Pepper Pork Tenderloin
  • 1 cup sweetened shredded coconut
  • 1/4 cup honey
  • 1/4 cup apricot jam
  • 1 tablespoons grate fresh ginger
  • 1 teaspoon minced garlic
  • 12 (6-inch) wooden lollipop/popsicle sticks


  1. Heat charcoal or gas grill for indirect cooking at 300°F. Combine honey, jam, ginger and garlic in small bowl; mix well.
  2. Cook tenderloin over direct heat until entire surface is browned, about 5 minutes per side.
  3. Move tenderloin over to indirect heat; brush all sides with honey mixture. Grill until internal temperature reaches 150°F., approximately 20 minutes. Brush with additional honey mixture after 10 minutes. Remove from grill and let stand 10 minutes.
  4. Meanwhile, heat oven to 350°F. Spread coconut on baking sheet. Bake in oven for 6 to 8 minutes until toasted, stirring halfway through.
  5. Brush tenderloin again with honey mixture; coat with toasted coconut, pressing firmly to stick to meat. Skewer with lollipop sticks from the top straight through to the bottom at 1/2 –inch intervals. Slice between sticks into lollipop-shaped pieces. Pat edges with remaining coconut if needed.