Firing Up A Saucy Grilled Pork

Diana Helfand
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Wednesday - March 31, 2005
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“What good is sitting alone in your room? Come to the Cabaret!”

One of the most celebrated musicals of all time, Cabaret is onstage now at Manoa Valley Theatre. This show is packed with some formidable talent. Lisa Konove and Ahnya Chang are two of the singing-dancingacting beauties who are part of the cast. Lisa is the patriotic prostitute Fraulein Kost, and Ahyna is a Kit Kat girl as well as the understudy to Erin Wong, who plays Sally Bowles. Lisa and Ahnya are also mother and daughter, and have been performing in Honolulu for years; this is their fourth show together.

Now extended through April 17, Cabaret is guest directed and choreographed by John Rampage ,and guest musical director is Corin Overland. Manoa Valley Theatre is transformed into a seedy German cabaret and audiences are seated at cocktail rounds, with beverages and light dining inside the theatre.

For more information and tickets, call 988-6131 or purchase online at

This column is dedicated to Lisa and Ahnya, and the entire cast of Cabaret.

Apricots must be handled carefully, as they spoil easily when bruised. Wash just before consuming them and store them loosely, as they get mold when tightly packed. Ripen them at room temperature; they will keep for about a week in the refrigerator once ripe.

You may also freeze them; blanch for 30 seconds, remove skin and pit and store in airtight freezer bags.

The apricot is very high in vitamin A, especially when dried. Vitamin A is essential for healthy skin, mucous membranes and good eyesight. Insufficient amounts can cause night blindness, impair sight and increase susceptibility to colds and other illnesses. Apricots are also rich in potassium and a good source of vitamin C. They are said to stimulate the appetite and help fight anemia. Dried apricots have a higher concentration of nutrients, making them rich in vitamin A, potassium, iron and riboflavin. They are also a good source of copper and magnesium. When dried, apricots are mildly laxative and should be consumed in moderation.

This dish has a tangy, sweet flavor from the combination mint and apricots. I like to serve this with garlic mashed potatoes and steamed string beans. For dessert, try angel food cake with fresh sliced bananas. Drizzle top of bananas with some chocolate syrup and top with a dollop low-fat whipped topping.


• 1/4 cup finely chopped dried apricots

• 1 cup plus 1 tablespoon orange juice

• 1 tablespoon minced fresh mint

• 3 teaspoons honey

• 1/2 teaspoon lemon juice

salt and pepper, to taste

• 2 teaspoons cornstarch dissolved in 2 teaspoons water

• 1/2 teaspoon curry powder

• 2 teaspoons olive oil

• 4 lean boneless pork tenderloin cutlets (about 6 ounces each)

mint sprigs, for garnish

Soak the apricots in 1 cup of the juice with the minced mint for about two hours in refrigerator.

Transfer the apricot mixture to a food processor. Add 1 teaspoon of the honey, the lemon juice, salt and pepper, and process until combined. Cook in a small saucepan over medium heat for one to two minutes, or until heated through, add cornstarch mixture and stir until combined. Reduce heat to low and cook stirring constantly until slightly thickened; keep warm.

Preheat gas or charcoal grill. Combine the remaining honey, curry powder, orange juice and olive oil in a small bowl. Brush the mixture over both sides of the pork. Season with salt and pepper. Grill the pork until juices run clear, and inside is white, not pink.

To serve, place pork tenderloins on plate and spoon warm sauce over top. Garnish with mint sprig.

Makes four servings.

Approximate Nutrition Information Per Serving:

Calories: 450

Fat: 6 grams

Sodium: 260 milligrams

Cholesterol: 68 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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