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Grilled Pork Tenderloin With Pear Relish

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    Source: grilling-recipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 pounds pork tenderloin -- sliced into steaks

    2. 4 sprigs fresh rosemary -- crushed

    3. 3 sprigs fresh thyme -- crushed

    4. 2 cloves garlic -- minced

    5. 1 teaspoon black peppercorns -- crushed **for the pear relish**

    6. 1 cup fresh Bartlett pears -- diced

    7. 1 cup fresh mango -- diced

    8. 1 cup fresh pineapple -- diced

    9. 1 cup fresh tomatoes -- diced

    10. 1 teaspoon garlic -- minced

    11. 3/4 cup green onion -- thinly sliced

    12. 2 tablespoon fresh cilantro -- chopped

    13. 1/2 cup macadamia nuts -- chopped

    14. 1/2 teaspoon jalapeno -- finely chopped salt and pepper -- to taste **for balsamic rum syrup**

    15. 1/4 cup granulated sugar

    16. 1/4 cup water

    17. 3/4 cup balsamic vinegar

    18. 2 tablespoon rum

    Instructions Jump to Ingredients ↑

    1. : 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 & 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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