Steak with Coconut and Peppers

Preheat the oven to 160°C (approximately 325°F).

Rinse the pork and pat dry. Season with salt and pepper and brown on both sides in 2 tablespoons of hot oil. Place the pork on a lined baking sheet and brush with honey. Rinse the peperoncini, remove seeds and coarsely chop. Toss with the coconut flakes and spread over the meat. Bake in oven for 8-10 minutes.

Wash the scallions and cut into rings. Rinse the bell peppers, cut in half, remove the seeds and cut into strips. Rinse the apricots, cut in half, remove pits and cut into wedges. Sauté everything together in the remaining hot oil for 1-2 minutes. Deglaze the pan with the broth and simmer for 3-4 minutes. Season with salt and pepper.