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Asian Pear BBQ Pork

This recipe works for: Main Dish

Serving Size: 12

  • 15 ounces (1 can) 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
  • 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


1. 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.

2. 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.

3. Serve with seasoned rice or stir-fried vegetables.
1. 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.

Did You Know?

Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.