Pork Tenderloin Satay with Brandy Pear Relish

       3 out of 5 stars  
16 Servings
100% would make this recipe for Pork Tenderloin Satay with Brandy Pear Relish again.

Enjoy these appetizers as part of a party buffet.

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Pork Tenderloin Satay with Brandy Pear Relish Ingredients

1 can (15.25 oz.) Bartlett pears in heavy syrup1/4 teaspoon red pepper flakes
1/2 cup apricot preserves* 1 pork tenderloin (about 1 lb.), partially frozen
1/4 cup finely chopped white onion 1/4 cup golden raisins (optional)
2 tablespoons brandy 16 to 18 (6-inch) wooden skewers soaked in water for at least 30 minutes*
1 teaspoon finely chopped or grated fresh ginger

Instructions for Pork Tenderloin Satay with Brandy Pear Relish

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.

*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.

Main Ingredient: PorkCuisine: American

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Ingredient Insight - look inside this recipe

Winter Summer Spring Fall Bake Appetizers American Pork
for flavor and categorization

Republished with permission, National Pork Board [I posted this recipe.]

BigOven member

tyson
on Aug 9 2005 6:46AM