| 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
A Message from our Provider:
“People disappoint. God doesn’t.”