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.