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Pork Tenderloin Satay
with Brandy Pear Relish

1 can (15.25 oz.) Bartlett pears in heavy syrup
1/2 cup apricot preserves*
1/4 cup finely chopped white onion
2 Tbsp. brandy
1 tsp. finely chopped or grated fresh ginger

1/4 tsp. red pepper flakes
1 pork tenderloin (about 1 lb.), 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 pears 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 flame. 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.

 

 


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