KNOXVILLE, Tenn. — Pork cut into 1 ½ inch cubes

Bacon slices


Place pork on skewers and wrap each one with one strip of bacon

Bake on foil lined tray that has been sprayed with non-stick coating

Bake at 350 until pork temperature is 145. Once cooked place under broiler until bacon is lightly browned

Mango Chutney

½ pound of diced mango

¼ cup small diced red bell pepper

3 teaspoons minced red onion

3 teaspoons vegetable  or coconut oil

¼  dried chili flakes

3 teaspoons finely minced fresh ginger

2 tablespoons cider vinegar

2 ½ tablespoons light brown sugar

½ teaspoon curry powder

2 tablespoons pineapple juice

Salt and pepper if desired

Optional add 6 ounces pureed peaches

Put oil and chili flakes in medium saucepan and on medium heat cook until the oil has a hint of color.  Add onion and after one minute add bell pepper and ginger.  Cook for 2 minutes then add mango and cook for 1-2 minutes more.  Combine the vinegar, brown sugar, curry and pineapple juice in a bowl.  Stir then add into the saucepan.  Reduce heat to low simmer and cook for 30 minutes.  I like to add a little pureed peaches as well.  

Note: carefully heat your pepper flakes as they can burn easily.

Presented by Connie Emmons, CR Catering and Cakes