4 Large Ripe Pears - Peeled, Cored and Cut into Thin Slices*
3 Tbs Crystallized Ginger**
Preparation
Combine mustard and garlic; spread over pork tenderloins and place in shallow baking dish. Cover and refrigerate overnight.
Heat olive oil in a large skillet over medium-high heat; add onion and sugar. Sauté until onion is browned. Reduce heat to medium; add water, pears, and ginger. Cover and simmer 10 minutes or until pears are tender. Remove from heat; set aside.
Place tenderloins in center of barbeque cooking grate. Grill 15 to 20 minutes on each side, or until thermometer registers 160º. Slice thinly and serve with pear sauce.
Notes
*Golden Delicious Apples can be Substituted for Pears
**1/2 Tsp Ground Ginger and 1/2 Tsp Sugar may be Substituted for Crystallized Ginger
Although I am sure they would taste even better if I followed the directions, I have never marinated the tenders this long. I usually start marinating one to two hours before I plan to serve dinner. I also place the tenders in a Ziploc bag to marinate.