| 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 |
ts |
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 |
ts |
Minced garlic |
| 3/4 |
c |
Thinly sliced green onion |
| 2 |
tb |
Chopped fresh cilantro |
| 1/2 |
c |
Chopped macadamia nuts |
| 1/2 |
ts |
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 |
tb |
Rum |
INSTRUCTIONS
MARINADE
PEAR RELISH
BALSAMIC RUM SYRUP
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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