Grilled Pork Tenderloin With Pear Relish

Course :	BBQ
From:	HungryMonster.com
Serves:	1

Ingredients:

		---FOR THE MARINDADE:
2	pounds	pork tenderloin -- sliced into steaks
4	sprigs	fresh rosemary -- crushed
3	sprigs	fresh thyme -- crushed
2	cloves	garlic
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	tablespoons	fresh cilantro -- chopped
1/2	cup	macadamia nuts -- chopped
1/2	teaspoon	jalapeno -- finely chopped
1/2	teaspoon	salt and pepper -- to taste
		---FOR BALSAMIC RUM SYRUP:
1/4	cup	granulated sugar
1/4	cup	water
3/4	cup	balsamic vinegar
2	tablespoons	rum

Preparation:

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.