2 (3/4- lb.) pork tenderloins
1/2 C. brandy
2/3 C. finely chopped fresh pear
2 T. finely chopped almonds, toasted
2 T. raisins, chopped
1 T. cider vinegar
2 tsp. chopped crystallized ginger
1 vegetable cooking spray
12 fresh pear slices (optional)

Trim fat from pork. Cut pork lengthwise to within 1/2 inch of outer edge of each 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. Remove tenderloins from marinade. Place 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. If desired, insert meat thermometer into thickest part of tenderloin. Bake uncovered at 375 degrees for 45 minutes or until meat thermometer registers 160 degrees, basting frequently with marinade. Let stand 10 minutes; slice into 18 pieces and arrange on a large serving platter. If desired, garnish with pear slices.

Yield: 6 servings
Calories: 179
Fat 5.3g
Fiber 1.3g