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
*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.