Grilled Pork Tenderloin With Pear Relish

Course : Grilling
Serves: 1
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---for the marinade---
2 pounds pork tenderloin -- sliced into steaks
4 sprigs fresh rosemary -- crushed
3 sprigs fresh thyme -- crushed
2 cloves garlic
1 teaspoon black peppercorns -- crushed
---for the pear relish---
1 cup fresh Bartlett pears -- diced
1 cup fresh mango -- diced
1 cup fresh pineapple -- diced
1 cup fresh tomatoes -- diced
1 teaspoon garlic -- minced
3/4 cup green onion -- thinly sliced
2 tablespoons fresh cilantro -- chopped
1/2 cup macadamia nuts -- chopped
1/2 teaspoon jalapeno -- finely chopped
1 teaspoon salt and pepper -- to taste
---for balsamic rum syrup---
1/4 cup granulated sugar
1/4 cup water
3/4 cup balsamic vinegar
2 tablespoons rum

Preparation / Directions:

FOR THE MARINADE: Place the tenderloin in a shallow glass pan. Combine marinade ingredients and mix well and pour over the meat. Cover and refrigerate several hours or overnight. FOR THE PEAR RELISH: Combine pear relish ingredients 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 and pepper. Grill until medium-well done. Arrange on serving plates. Drizzle with balsamic rum syrup. Spoon generous servings of relish alongside. Makes 8 servings.

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