Grilled Pork Tenderloin with Pear Sauce
- 1/2 Cup Dijon Mustard
- 2 Cloves Garlic
- 2 (3/4-pound) Pork Tenderloins
- 1 Tbs Olive Oil
- 1 Cup Chopped Onion
- 1 Tbs Sugar
- 1/2 Cup Water
- 4 Large Ripe Pears - Peeled, Cored and Cut into Thin Slices*
- 3 Tbs Crystallized Ginger**
- 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.
- *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.
Yield: 6 servings
Southern Living Magazine (1995)