Ingredients Jump to Instructions ↓

  1. 2 cups pear nectar

  2. 3 tablespoons minced fresh gingerroot

  3. 2 tablespoons butter

  4. 1/2 teaspoon coriander seeds, crushed

  5. 1/2 teaspoon ground cumin

  6. 1 tablespoon brown sugar

  7. 1/2 teaspoon cayenne pepper

  8. 2 Asian pears, peeled, halved and cored

  9. 4 garlic cloves, minced

  10. 1 teaspoon salt

  11. 1 pork tenderloin (3/4 pound)

  12. 10 green onions, cut into 1-inch pieces

  13. 10 Bibb or Boston lettuce leaves

Instructions Jump to Ingredients ↑

  1. In a small saucepan, combine the first five ingredients. Bring to a boil; reduce heat. Simmer until sauce is reduced to 1-1/4 cups; keep warm. Combine brown sugar and cayenne; sprinkle over pears. Place on a greased broiler pan. Rub garlic and salt over tenderloin. Place on broiler pan with pears. Broil 4-6 in. from the heat for 9 minutes. Turn; broil 7-9 minutes longer or until a meat thermometer reads 160° and pears are lightly browned. Let stand for 5 minutes. Cut each pear half into five slices. Cut pork into 10 slices. Place two slices of pear, a slice of pork and onions on each lettuce leaf. Top with sauce; wrap lettuce around filling. Serve immediately. Yield: 10 wraps (1-1/4 cups sauce).


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