Grilled Pork Tenderloin with California Bartlett Pear Relish

Ingredients

2 lbs. pork tenderloin or pork medallions

Marinade
1/2 cup olive oil
4 sprigs fresh rosemary leaves, crushed
4 sprigs fresh thyme leaves, crushed
2 cloves garlic, minced
1 tsp black peppercorns, crushed

California Bartlett Pear Relish
1 cup diced fresh California Bartlett pear
1 cup diced fresh mango
1 cup diced fresh pineapple
1 cup diced fresh tomatoes
1 tsp minced garlic
3/4 thinly sliced green onion
2 tbsp chopped fresh cilantro
1/2 cup chopped macadamia nuts
1/2 tsp finely chopped jalapeño chile pepper
Salt and pepper to taste

Balsamic Rum Syrup
1/4 cup granulated sugar
1/4 cup water
3/4 cup balsamic vinegar
2 tbsp rum

Directions

For Marinade: Place tenderloin in shallow glass pan. Combine olive oil, rosemary, thyme, garlic and peppercorns in small bowl; mix well and pour over meat. Cover and refrigerate several hours or overnight.

For California Bartlett Pear Relish: Combine all ingredients in stainless steel or glass mixing bowl and mix well. Adjust seasonings to taste. Chill thoroughly.

For Balsamic Rum Syrup: Combine sugar and water in saucepan. Heat, stirring until sugar is dissolved. Bring mixture to a boil; boil until reduced to 1/4 cup. Add balsamic vinegar and reduce to 2/3 cup. Remove from heat and stir in rum. Keep warm.

To serve, drain tenderloin; slice and season with salt and pepper. Grill until medium-well done. Arrange on serving plates. Drizzle with Balsamic Rum Syrup. Spoon generous servings of California Bartlett Pear Relish alongside.

Makes 8 servings