Brandy Pear Pork Tenderloins
|Pork tenderloins||3⁄4 Pound|
|Brandy||1⁄2 Cup (8 tbs)|
|Chopped pear||1⁄2 Cup (8 tbs)|
|Chopped almonds||2 Tablespoon, toasted|
|Raisins||2 Tablespoon, chopped|
|Cider vinegar||1 Tablespoon|
|Chopped crystallized ginger||2 Teaspoon|
|Vegetable cooking spray||1|
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.