Title: Grilled Pork Tenderloin with Pear Relish
Categories: None
Yield: 1 Servings

----------------------------------MARINADE----------------------------------
2 lb 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 ts Black peppercorns, crushed

--------------------------------PEAR RELISH--------------------------------
1 c Diced fresh Bartlett pear
1 c Diced fresh mango
1 c Diced fresh pineapple
1 c Diced fresh tomatoes
1 ts Minced garlic
3/4 c Thinly sliced green onion
2 tb Chopped fresh cilantro
1/2 c Chopped macadamia nuts
1/2 ts Finely chopped jalapeno
-chili pepper
Salt and pepper to taste

-----------------------------BALSAMIC RUM SYRUP-----------------------------
1/4 c Granulated sugar
1/4 c Water
3/4 c Balsamic vinegar
2 tb Rum

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 1/4 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"

Date: Thu, 10 Oct 1996 08:20:41 -0800