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