1 can Pinapple (crushed with juice)
1/2 cup Onion (minced)
1/2 cup Honey
1/4 cup Vinegar
1 tbs Soy Sauce
3 cloves Garlic (minced)
1 tbs Ginger Root (minced)
1 tsp Coriander
1 tsp Cornstarch
Salt & Pepper (to taste)
1 lb Pork Tenderloin (cut into cubes)
Peanut Oil
In a saucepan over medium heat, combine Pineapple, Onion, Honey, Soy Sauce, Garlic, Ginger, Coriander, Cornstarch, Salt and Pepper. Stir until blended together.
In a shallow container, pour 2 1/4 cups pineapple marinade over Pork Tenderloin. Put aside remainder of marinade to use as dipping sauce. Let pork marinate for at least an hour in the fridge.
Heat oil to 375 degrees in a stainless steel or cast iron fondue pot
Remove pork cubes from marinade and place on sheets of paper towels to dry. Then move pork to serving dish.
Spear pork with Fondue Fork and cook about 1 to 2 minutes.
WARNINGS:
DO NOT USE A CERAMIC OR STONEWARE POT BECAUSE IT MAY CRACK
NEVER MOVE A FONDUE POT FILLED WITH HOT OIL
LET MEAT OR VEGGIES COOL BEFORE EATING
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