Asian Pear BBQ Pork
Ingredients
- 15 ounces Pacific Northwest Canned Pear Slices drained and juice reserved
- 1/4 cup Tahini paste
- 1/4 cup minced scallions
- 2 tablespoons fresh grated ginger
- 1 tablespoon minced garlic
- 1-1/2 teaspoons smoked paprika
- 1 teaspoon cracked black pepper
- 2 pounds pork tenderloins trimmed, butterflied
- 1 cup Asian Pear BBQ Sauce
- 6 cups seasoned prepared brown rice or stir-fried fresh vegetable mixture
Asian Pear BBQ Sauce
- 1 tablespoon Vegetable oil
- 1 cup minced sweet onion
- 1-1/2 teaspoons grated ginger
- 1-1/2 teaspoons smoked paprika
- 1/2 cup water
- 2/3 cup Cider vinegar
- 1/4 cup tomato paste
- 1/4 cup Hoisin sauce
- 1-1/2 teaspoons chili-garlic sauce
- 3/4 cup Pacific Northwest Canned Pears chopped and juice reserved
Instructions
- Place 1 cup pear slices, tahini, scallions, ginger, garlic, paprika and pepper in a food processor with metal blade; process to form a rough paste. Remove paste from processor bowl; place in covered container. Refrigerate at least 2 hours before using.
- Place butterflied tenderloins on a baking pan and spread the paste evenly on all sides. Cover and refrigerate at least 2 hours before grilling.
- Grill or broil pork tenderloins to almost desired doneness. During remaining cooking time, liberally baste all sides of pork with the Asian Pear BBQ Sauce several times; turning often to make sure it doesn’t burn or char.
- Cook to an internal temperature of 165°F or higher for 15 seconds. Remove from heat and let stand at room temperature at least 5 minutes before slicing.
- Serve with seasoned rice or stir-fried vegetables.
Asian Pear BBQ Sauce
- Heat oil in a heavy saucepan over medium-high heat; add onions and sauté 3 minutes.
- Add ginger and paprika and sauté 1 minute.
- Stir in water, vinegar, tomato paste, Hoisin sauce and chili-garlic sauce and bring to a simmer.