Bite with Belkys: Pork Lollipops

The Chef: Tim Labonte
The Restaurant: Hot Tin Roof at the Ocean Key Resort & Spa in Key West
The Dish: Pork lollipops with a fruit slaw

Ingredients for fruit slaw:

2 Tbs. of Sugar
6 Tbs. of rice wine vinegar
1/2 cup of tart cherries
1 Granny Smith apple
1 pear of your choice
1/2 purple cabbage head, chopped
1/2 avocado, diced
4 Tbs. of extra virgin olive oil
1 Tbs. whole grain mustard
4 Tbs. of sour cream
1/4 cup mayonnaise
salt and pepper, to taste

Method of Preparation:

-Begin by making a tart cherry vinegar mix. In a bowl, combine sugar, rice wine vinegar and tart cherries.

-Then core and cut the apple and pear into thin slices. Chop some purple cabbage and a little avocado. Toss this all into a large bowl.

-Next add extra virgin oil, whole grain mustard, sour cream, mayonnaise and the tart cherry vinegar mix. Season the fruit slaw with salt and pepper and mix it all together.

Ingredients for pork lollipops:

one package of pork tenderloin
oil blend
salt and pepper
lime juice

Method of Preparation:

-Start by seasoning the pork tenderloin with an oil blend of 70 percent olive oil and 30 percent canola oil. Then add salt, pepper and lime juice.

-Cut the meat into squares and grill.

-Lastly, skewer the pork tenderloin with either wooden skewers, sugar cane or lemon grass.

To Plate the Dish:

Start with the fruit slaw, and then place the pork lollipops on the side. You can garnish with a little curry aioli, fresh cilantro and avocado.

Serving Suggestion: Beer

Serves: 3

FOR MORE INFORMATION:

Hot Tin Roof inside the Ocean Key Resort and Spa
Zero Duval Street
Key West, FL 33040
305-296-7701
www.oceankey.com