- 500g pork tenderloins
(approximately 2 loins)
- 4 Angelys pears
- 1 sprig rosemary
- 1 sprig mint
- 100g brown sugar
- Juice of 2 lemons
- 1 cup boiling water
- 2 tsps olive oil
- 20 crushed pistachios
- Salt & pepper
Strip the rosemary leaves off the stalk and roughly chop.
With a paper towel dry off the pork tenderloin from any juices from the bag and roll in the olive oil, then roll in the chopped mint and rosemary and season with salt & pepper.
Onto a hot grill plate sear the tenderloin on all sides till golden brown and charred, then remove and rest for 10 minutes. Once rested reduce the BBQ to a medium heat and place back on the grill for another 7–9 minutes or until medium rare to medium and remove from the grill and rest on a cooling rack.
Wash the pears and put through a juicer to create a fine pear juice.
Into a thick-bottomed pan add the sugar, boiling water, lemon juice and pears and bring to the boil then turn down and simmer till the pears begin to break down and the sauce starts to thicken. Remove from the heat.
Slice the rested pork and serve onto a platter then pour the warm pear sauce over the pork and serve & finish with crushed pistachios.