Pork Tenderloin
Satay with Brandy Pear Relish
- 1 (15.25-ounce) can Bartlett
pears in heavy syrup
1/2 cup apricot preserves*
1/4 cup finely chopped white onion
2 tablespoons brandy
1 teaspoon finely chopped or grated fresh ginger
1/4 teaspoon red pepper flakes
1 pork tenderloin (about 1 pound), partially frozen
1/4 cup golden raisins (optional)
16 to 18 (6-inch) wooden skewers soaked in water for at least
30 minutes**
- To make relish, drain
pears, reserving juice; chop and set aside.
- Pour pear juice into 1-quart
saucepan; stir in preserves, onion, brandy, ginger and red pepper
flakes. Bring to a boil, stirring occasionally. Boil gently for
8 to 10 minutes or until liquid is reduced and slightly thickened.
Remove from heat; allow mixture to cool to room temperature.
- Meanwhile, using a sharp
knife, slice pork tenderloin into 1/4-inch-thick medallions;
place in a resealable plastic bag. Pour about 1/2 cup cooled
juice mixture over pork in bag; seal and refrigerate for at least
30 minutes.
- Gently stir together chopped
pears, remaining juice mixture and raisins; refrigerate until
serving time.
- When ready to cook, spray
broiler pan with cooking spray and preheat broiler.
- Discard the marinade.
Thread pork medallions onto skewers.
- Place pork skewers on
broiler pan about 7 inches from broiler. Broil for 3 minutes
per side.
- Serve with Brandy Pear
Relish.
Makes 16 to 18 appetizer
servings.
*If apricot pieces are
too large, use kitchen shears to cut into small pieces.
** Soaking wooden skewers
in water helps to keep them from charring under the broiler.
Cook's Tip: The pear relish
can be prepared the day before.
Nutrition information per
serving: Calories: 99; Fat: 2 g; Saturated Fat: .6 g; Cholesterol:
19 mg; Sodium: 19 mg; Carbohydrates: 14 g; Protein: 6 g; Fiber:
.2 g
Recipe and photograph provided
courtesy of and www.otherwhitemeat.com and www.eatcannedpears.com, through ECES, Inc.,
Electronic Color Editorial Services.
