Pork Tenderloin Satay with Brandy Pear Relish
Pork satay, strips of marinated pork tenderloin threaded on wooden skewers and broiled to perfection, is served with a brandied pear and onion relish.
1 (15.25-ounce) can Bartlett pears in heavy syrup
1/2 cup apricot preserves*
1/4 cup finely chopped white onion
2 tablespoons brandy
1 teaspoon finely chopped or grated fresh ginger
1/4 teaspoon red pepper flakes
1 pork tenderloin (about 1 pound), partially frozen
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.
Makes 16 to 18 appetizer servings.
*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.
Tip: The pear relish can be prepared the day before.
Recipe and photograph provided courtesy of and www.otherwhitemeat.com and www.eatcannedpears.com, through ECES, Inc., Electronic Color Editorial Services.