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Thai Coconut-Lime Fondue Print Email


This preparation is a 2-step meal. The pork and peas are cooked in the broth, then the rice is added to the broth after, and served as a soup.

Dippers:
1-1/2 pounds pork tenderloin
Cooking spray
1 tablespoon water
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cups sugar snap peas, trimmed

Fondue:
1 teaspoon sesame oil
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
1 (16-ounce) can fat-free, less-sodium chicken broth
1/4 cup all-purpose flour
1/4 cup water
1 cup light coconut milk
1 teaspoon grated lime rind
1/4 cup fresh lime juice
1-1/2 tablespoons brown sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper

Remaining ingredient:
3 cups hot cooked rice


1. Preheat oven to 425 degrees.

2. To prepare dippers, trim the fat from pork. Place pork on a rack coated with cooking spray. Line bottom of a shallow roasting pan with foil; place rack in pan. Combine the water, vinegar, soy sauce, and honey in a small bowl; brush mixture over pork. Insert a meat thermometer into the thickest part of pork. Bake at 425 degrees for 30 minutes or until the thermometer registers 160 degrees. Cut pork into bite-size pieces.

3. Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water.

4. To prepare the fondue, heat the oil in a medium saucepan over medium-high heat. Add ginger and garlic; saute 30 seconds. Stir in broth. Bring to a boil; cook for 2 minutes. Remove from heat. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and water, stirring well with a whisk. Add the flour mixture, coconut milk, and next 5 ingredients (coconut milk through pepper); cook over medium heat 8 minutes or until slightly thick and bubbly, stirring frequently. Pour into a fondue pot. Keep warm over low flame. Dip pork and peas into fondue.

5. Spoon the rice into the fondue pot after the dippers are eaten. Heat 1 minute, and ladle into soup bowls.

YIELD: 6 servings - Cooking Light Magazine, 11/27/02
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