Brandy Pear Pork Tenderloins
|Pork tenderloins||1 3⁄4 Pound (2 Pieces, 3/4 Pound Each)|
|Brandy||1⁄2 Cup (8 tbs)|
|Chopped fresh pears||2⁄3 Cup (10.67 tbs)|
|Chopped almonds||2 Tablespoon, toasted|
|Raisins||2 Tablespoon, chopped|
|Cider vinegar||1 Tablespoon|
|Chopped crystallized ginger||2 Teaspoon|
|Vegetable cooking spray||3|
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 tenderloins, and marinate in refrigerator at least 2 hours, turning occasionally.
Remove tenderloins from marinade.
Place marinade in a small saucepan; bring to a boil.
Reduce heat, and simmer 5 minutes.
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.
Place tenderloins on a rack in a roasting pan coated with cooking spray.
Bake, uncovered, at 375° for 45 to 50 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 fresh pear slices, if desired.