Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
MARINADE
PEAR RELISH
- 1 c Diced fresh Bartlett pear
- 1 c Diced fresh mango
- 1 c Diced fresh pineapple
- 1 c Diced fresh tomatoes
- 3/4 c Thinly sliced green onion
- 1/2 c Chopped macadamia nuts
- 1/2 ts Finely chopped jalapeno
BALSAMIC RUM SYRUP
Preparation
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 Wongs Restaurant, Honolulu, Hiwaii) Posted to bbq-digest V5 #094 From: "Rund, Sharen" Date: Thu, 10 Oct 1996 08:20:41 -0800
