Pork Tenderloin Satay with Brandy Pear Relish
- 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.
- 1 -- pork tenderloin (about 1 pound), partially frozen
- 1 -- (15 1/4-ounce) can Bartlett pears in heavy syrup
- 1/2 cup apricot preserves
- 1/4 cup white onion, finely chopped
- 2 tablespoons brandy
- 1 teaspoon fresh ginger, finely chopped or grated
- 1/4 teaspoon red pepper flakes
- 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.
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.