Try this Grilled Pork Tenderloin with Pear Relish recipe, or contribute your own.
Suggest a better descriptionMarinade: 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"
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Serving Size: 1 Serving (1295g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 809 | ||
Calories from Fat: 455 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.5g | 67 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 39.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 203.9mg | 7 % | |
Potassium 783.3mg | 21 % | |
Total Carbohydrate 71.4g | 21 % | |
Dietary Fiber 9.1g | 36 % | |
Sugars, other 62.3g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 809
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