Pork Tenderloin Satay with Brandy Pear Relish
Ingredients
- 1 Indiana Kitchen pork tenderloin (about 1 pound), partially frozen
- 1 15 1/4-oz can bartlett pears in heavy syrup
- 1/2 cup preserved apricot
- 1/4 cup white onion finely chopped
- 2 tablespoons brandy
- 1 teaspoon fresh ginger root finely chopped or grated
- 1/4 teaspoon red pepper flakes
- 1/4 cup golden raisins (optional)
- 16-18 6-inch wooden skewers soaked in water for at least 30 minutes
Servings: people
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 Indiana Kitchen 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.
Recipe Notes
*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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