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Honey-Pecan Pork Cutlets



1 pound boneless loin roast, sliced into 4 equal pieces, about 3/4-inch thick

1/2 cup melon (cantaloupe or honeydew), pureed

2 tablespoons honey

1/4 cup lime juice

2 tablespoons butter

1/8 teaspoon curry powder

3 ounces cream cheese, softened

2 to 4 tablespoons milk

4 (1/2-inch thick) slices cantaloupe or honeydew, peeled



In small saucepan, combine pureed melon, honey, lime juice, butter and curry powder. Stir over medium heat until butter is melted.

Remove from heat. Brush chop surfaces with sauce.

Beat together cream cheese, milk and some of the sauce until smooth and of desired consistency.

In a covered grill, over indirect heat, grill chops, basting often with sauce and turning once, about 15 to 20 minutes.

Transfer to serving platter and keep warm.

Brush melon slices with remaining sauce and grill directly over coals, about 2 minutes on each side.

To serve, place a chop on a slice of melon, garnish with a dollop of cream cheese mixture and dust lightly with nutmeg.


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