Asian Pear BBQ Pork

Yields 6 Servings

INGREDIENTS

  • 1 x15 oz.-can Pacific Northwest Lite Canned Pears slices, drained, reserve juice
  • 1/4 cup tahini paste
  • 1/4 cup minced scallions
  • 2 Tbsp. grated ginger
  • 1 Tbsp. minced garlic
  • 1 1/2 tsp. smoked paprika
  • 1 tsp. cracked black pepper
  • 2 lb. pork tenderloins, trimmed, butterflied
  • 1 cup Asian Pear BBQ Sauce*
  • 6 cups seasoned prepared brown rice or stir-fried fresh vegetable mixture
  • METHOD

    In a processor, process 1 cup pear slices, tahini, scallions, ginger, garlic, paprika and pepper to a rough paste. Remove paste from processor bowl to covered container. Cover and refrigerate at least 2 hours before using (makes about 1 cup paste). Place butterflied tenderloins on a baking pan and spread the paste evenly onto all sides. Cover and refrigerate at least 2 hours before grilling to serve. 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 to serve. Serve 5 oz. pork slices with seasoned rice or a stir-fried vegetable. PEAR BBQ SAUCE
    1 Tbsp. vegetable oil
    1 cups minced sweet onion
    1 1/2 tsp. grated ginger
    1 1/2 tsp. smoked paprika
    1/2 cup water
    2/3 cup cider vinegar
    1/4 cup tomato paste
    1/4 cup Hoisin sauce
    1 1/2 tsp. chili-garlic sauce
    3/4 cup Pacific Northwest Lite Canned Pears, chopped, reserve juice

    In a large, heavy pot, heat oil 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. Add pears with juice and return to a simmer. Reduce heat and cook over low heat at least 30-35 minutes, stirring often, to prevent the sauce from sticking to the bottom of the pot.
    When sauce is cooked thoroughly, remove from heat and cool. Process or puree sauce in a blender or with an immersion blender until smooth. Place BBQ Sauce in a covered container. Refrigerate at least 2 hours before using as directed.

    NUTRITION (Per Serving)
    Calories: 557
    Fat: 13g
    Cholesterol: 97mg
    Sodium: 365mg
    Carbohydrate: 69g
    Dietary Fiber: 7g:
    Protein: 39g