Brandy Pear Pork Tenderloins Recipe
Ingredients
| 2 (3/4-pound) pork tenderloins | ||
| Brandy | 1/2 Cup (16 tbs) | |
| Pear | 2/3 Cup (16 tbs), finely chopped | |
| Almonds | 2 Tablespoon, finely chopped | |
| Raisins | 2 Tablespoon, chopped | |
| Cider vinegar | 1 Tablespoon | |
| Crystallized ginger | 2 Teaspoon, chopped | |
| Vegetable cooking spray | ||
Directions
1. Trim fat from pork. Cut pork lengthwise to within 1/2 inch of outer edge of each tenderloin, leaving 1 long side connected; flip cut piece over to enlarge tenderloin. Place in a shallow dish; pour brandy over tenderloins, and turn to coat. Cover, and marinate in refrigerator at least 2 hours, turning occasionally.
2. Remove tenderloins from marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes.
3. Combine chopped pear and next 4 ingredients; stir well. Spread half of mixture in center of each tenderloin to within 1/2 inch of sides. Bring sides of meat together, and secure at 2-inch intervals with string.
4. Place tenderloins on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired. Bake, uncovered, at 375° for 45 minutes or until meat thermometer registers 160°, basting frequently with marinade. Let stand 10 minutes; slice into 18 slices, and arrange on a large serving platter. Garnish with pear slices, if desired.
2. Remove tenderloins from marinade. Place marinade in a small saucepan; bring to a boil. Reduce heat, and simmer 5 minutes.
3. Combine chopped pear and next 4 ingredients; stir well. Spread half of mixture in center of each tenderloin to within 1/2 inch of sides. Bring sides of meat together, and secure at 2-inch intervals with string.
4. Place tenderloins on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired. Bake, uncovered, at 375° for 45 minutes or until meat thermometer registers 160°, basting frequently with marinade. Let stand 10 minutes; slice into 18 slices, and arrange on a large serving platter. Garnish with pear slices, if desired.
Chef
