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@@@@@ Now You're Cooking! Export Format Grilled Pork Tenderloin With Pear Relish none FOR THE MARINDADE: 2 pounds pork tenderloin; sliced into steaks 4 sprigs fresh rosemary; crushed 3 sprigs fresh thyme; crushed 2 cloves garlic; minced 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 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 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. - - - - - - - - - - - - - - - - - - Yield: 1 serving Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
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