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Grilled Pork with Pear Salsa Recipe

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My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. The pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa.

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Grilled Pork with Pear Salsa Recipe

Prep: 15 min. + marinating Grill: 15 min.

Yield: 6-8 Servings

15 15 30

Ingredients

1/4 cup lime juice
2 tablespoons olive oil
2 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons dried oregano
1/2 teaspoon pepper
2 pork tenderloins (about 1 pound each), cut into 3/4-inch slices
PEAR SALSA:
4 cups chopped peeled pears (about 4 medium)
1/3 cup chopped red onion
2 tablespoons chopped fresh mint or 2 teaspoons dried mint
2 tablespoons lime juice
1 tablespoon grated lime peel
1 jalapeno pepper, seeded and chopped
1 teaspoon sugar
1/2 teaspoon pepper

Directions

In a large resealable plastic bag, combine the lime juice, oil, garlic, cumin, oregano and pepper; add pork. Seal bag and turn to coat; refrigerate overnight. Drain and discard marinade.
Grill pork, uncovered, over indirect medium heat for 6-7 minutes on each side or until juices run clear.
In a bowl, combine the salsa ingredients. Serve with the pork. Yield: 6-8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Grilled Pork with Pear Salsa in Country Extra May 2001, p49

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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