Anonymous Tue May 23 19:49:48 2006

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 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

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.