You are here: Home » Recipes » Pork Tenderloin Satay with Brandy Pear Relish Pork Tenderloin Satay with Brandy Pear Relish Recipe by National Pork Board Yield 16 to 18 servings Prep 15 mins Cook 15 mins Canned pears and apricot preserves make a sweet sauce for thin medallions of pork in this low-calorie appetizer. PrintEmail Ingredients 1 -- pork tenderloin (about 1 pound), partially frozen1 -- (15 1/4-ounce) can Bartlett pears in heavy syrup1/2 cup apricot preserves1/4 cup white onion, finely chopped2 tablespoons brandy1 teaspoon fresh ginger, finely chopped or grated1/4 teaspoon red pepper flakes1/4 cup golden raisins (optional)16 to 18 -- (6-inch) wooden skewers, soaked in water for at least 30 minutes Instructions 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. Note: 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.