1 8-ounce can crushed pineapple, well drained
1/2 cup chopped red cooking apple
1/4 cup orange marmalade, divided
1 tablespoon raisins
1 tablespoon sliced green onion
2 teaspoons soy sauce
1/2 teaspoon ground coriander
6 4-ounce pork fillets (4 to 5- ounces each)
1/4 teaspoon freshly ground black pepper
3/4 teaspoon sesame seed, toasted
Servings: 6
In small bowl, combine pineapple, apple, 1 tablespoon marmalade, raisins, green onion, soy sauce and coriander. Slit each fillet lengthwise to within 1/4 " edge to form pocket. Rub inside of pockets evenly with pepper. Fill pockets evenly with stuffing. Secure openings with toothpicks. Prepare grill for medium direct heat. Spray cooking grid with nonstick spray. Place pork on grid; grill covered 6 minutes per side; brush fillets with remaining 3 tablespoons marmalade and sprinkle with sesame seed. Grill 3 more minutes per side or until pork reaches an internal temperature of 160ºF.
Preparation Time: 30 minutes
1/2 cup chopped red cooking apple
1/4 cup orange marmalade, divided
1 tablespoon raisins
1 tablespoon sliced green onion
2 teaspoons soy sauce
1/2 teaspoon ground coriander
6 4-ounce pork fillets (4 to 5- ounces each)
1/4 teaspoon freshly ground black pepper
3/4 teaspoon sesame seed, toasted
Servings: 6
In small bowl, combine pineapple, apple, 1 tablespoon marmalade, raisins, green onion, soy sauce and coriander. Slit each fillet lengthwise to within 1/4 " edge to form pocket. Rub inside of pockets evenly with pepper. Fill pockets evenly with stuffing. Secure openings with toothpicks. Prepare grill for medium direct heat. Spray cooking grid with nonstick spray. Place pork on grid; grill covered 6 minutes per side; brush fillets with remaining 3 tablespoons marmalade and sprinkle with sesame seed. Grill 3 more minutes per side or until pork reaches an internal temperature of 160ºF.
Preparation Time: 30 minutes
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