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

1. 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). 2. 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. 3. 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. 4. Serve 5 oz. pork slices with seasoned rice or a stir-fried vegetable.

NOTES

Prep Time: 20 minutes
Cook Time: 30 minutes

*Asian Pear BBQ Sauce

Makes 2 cups
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.