Ingredients
FOR THE MARINDADE:
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 tablespoons 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 tablespoons rum

Directions
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. – - – - – - – - – - – - – - – - – -

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