| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | 1 | Servings | |
INGREDIENTS
| 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 | t | Black peppercorns, crushed |
| 1 | c | Diced fresh Bartlett pear |
| 1 | c | Diced fresh mango |
| 1 | c | Diced fresh pineapple |
| 1 | c | Diced fresh tomatoes |
| 1 | t | Minced garlic |
| 3/4 | c | Thinly sliced green onion |
| 2 | T | Chopped fresh cilantro |
| 1/2 | c | Chopped macadamia nuts |
| 1/2 | t | Finely chopped jalapeno |
| chili pepper | ||
| Salt and pepper to taste | ||
| 1/4 | c | Granulated sugar |
| 1/4 | c | Water |
| 3/4 | c | Balsamic vinegar |
| 2 | T | Rum |
INSTRUCTIONS
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" <RUNDSAB@alisa1.lockheed.com> Date: Thu, 10 Oct 1996 08:20:41 -0800
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