***for the marinade***
2 pounds pork tenderloin -- sliced into steaks
4 sprigs fresh rosemary -- crushed
3 sprigs fresh thyme -- crushed
2 cloves garlic -- minced
1 teaspoon black peppercorns -- crushed
***for the pear relish***
1 cup fresh Bartlett pears -- diced
1 cup fresh mango -- diced
1 cup fresh pineapple -- diced
1 cup fresh tomatoes -- diced
1 teaspoon garlic -- minced
3/4 cup green onion -- thinly sliced
2 tablespoon fresh cilantro -- chopped
1/2 cup macadamia nuts -- chopped
1/2 teaspoon jalapeno -- finely chopped
salt and pepper -- to taste
***for balsamic rum syrup***
1/4 cup granulated sugar
1/4 cup water
3/4 cup balsamic vinegar
2 tablespoon rum
Instructions:
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 & pepper. Grill until
medium-well done. Arrange on serving plates. Drizzle with balsamic
rum syrup. Spoon generous servings of relish alongside. Makes 8 servings.
