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4 1/4 lb. Pork Tenderloin
4 sprig Rosemary -- crushed
3 sprig Thyme -- crushed
2 clove Garlic -- minced
1 tsp. Black Peppercorn -- crushed
FOR THE PEAR RELISH:
1 cup Bartlett Pear -- boiled & diced
1 cup Mango -- boiled & diced
1 cup Pineapple -- boiled & diced
1 cup Tomato -- boiled & diced
1 tsp. Garlic -- minced
3/4 cup Green Onion
2 tbs. Cilantro -- chopped
1/2 cup Macadamia Nut -- chopped
1/2 tsp. Jalapeno Pepper -- finely chopped
salt pepper
FOR BALSAMIC RUM SYRUP:
1/4 cup Granulated Sugar
1/4 cup
3/4 cup Balsamic Vinegar
2 tbs. 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.
4 sprig Rosemary -- crushed
3 sprig Thyme -- crushed
2 clove Garlic -- minced
1 tsp. Black Peppercorn -- crushed
FOR THE PEAR RELISH:
1 cup Bartlett Pear -- boiled & diced
1 cup Mango -- boiled & diced
1 cup Pineapple -- boiled & diced
1 cup Tomato -- boiled & diced
1 tsp. Garlic -- minced
3/4 cup Green Onion
2 tbs. Cilantro -- chopped
1/2 cup Macadamia Nut -- chopped
1/2 tsp. Jalapeno Pepper -- finely chopped
salt pepper
FOR BALSAMIC RUM SYRUP:
1/4 cup Granulated Sugar
1/4 cup
3/4 cup Balsamic Vinegar
2 tbs. 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.
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