Grilled pork tenderloin with pear relish

1 Servings

Ingredients

Quantity Ingredient
2 pounds Pork tenderloin (sliced into steaks) or pork medallions
4 Springs fresh rosemary leaves, crushed
3 Springs fresh thyme leaves, crushed
2 Cloves garlic, minced
1 teaspoon Black peppercorns, crushed
1 cup Diced fresh Bartlett pear
1 cup Diced fresh mango
1 cup Diced fresh pineapple
1 cup Diced fresh tomatoes
1 teaspoon Minced garlic
¾ cup Thinly sliced green onion
2 tablespoons Chopped fresh cilantro
½ cup Chopped macadamia nuts
½ teaspoon Finely chopped jalapeno chili pepper
Salt and pepper to taste
¼ cup Granulated sugar
¼ cup Water
¾ cup Balsamic vinegar
2 tablespoons Rum

Directions

MARINADE

PEAR RELISH

BALSAMIC RUM SYRUP

Marinade: Place the tenderloin in a shallow glass pan. Combine the above and mix well and pour over the meat. Cover and refrigerate several hours or overnight.

For the pear relish: Combine the above in a glass dish and mix well. Adjust seasonings to taste. Chill thoroughly.

For the balsamic rum syrup: Combine the sugar and water in a saucepan.

Heat, stirring until sugar is dissolved. Bring mixture to a boil; boil until reduced to ¼ cup. Add balsamic vinegar; reduce to 2/3s cup. Remove from heat and stir in rum. Keep warm.

To serve, drain the pork. Season with salt & pepper. Grill until medium-well done. Arrange on serving plates. Drizzle with balsamic rum syrup. Spoon generous servings of relish alongside. Makes 8 servings.

~ Recipe from: California Pear Advisory Board (Chef Alan Wong, Alan Wong's Restaurant, Honolulu, Hiwaii)

Posted to bbq-digest V5 #094

From: "Rund, Sharen" <RUNDSAB@...> Date: Thu, 10 Oct 1996 08:20:41 -0800

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