Rosemary Balsamic Glazed Pork and Pear Bacon Chutney

by zesty on June 18, 2009 · 9 comments

Happy Thursday!  The grill gets the call again.  This time I went with the versatile pork loin and dressed it full of flavor.  The pork tenderloin was definitely the star of the show.  I am a huge fan of pork tenderloin due to a few reasons.

  1. It takes on flavor easily
  2. It cooks very quickly and
  3. It is always tender. final_plate1

For the Pork and Glaze

  • 2 Tbsp. mustard
  • 1 Tbsp. olive oil
  • Salt and pepper
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. brown sugar
  • 1 Tbsp. fresh rosemary sprigs

pork_tenderloin

pork_tenderloin

Method

  1. Preheat the barbecue to high heat.
  2. Rub pork loin with oil, salt and pepper.
  3. Sear pork on all sides on high heat; reduce heat to medium.
  4. With 5 minutes left in the cooking process, add the glaze all over the pork and move the pork off the direct heat. Let rest 5 minutes.
  5. Remove from heat and tent with tin foil for 10 minutes; then slice.
  6. ENJOY!

Pear Bacon Chutney

  • 3 Bartlett pears
  • 1 Sweet Onion
  • 8 Slices of Bacon (chopped)
  • Salt and Pepper
  • Sprinkle of white sugar

chutney

Method

  1. Brown bacon, drain and remove from sauce pan.
  2. Chop onion and pears and begin to slowly cook the onion.
  3. Add the pear, and sugar and cook over low heat 10 minutes.
  4. Add apple juice and continue to reduce.
  5. Add bacon back and cook together on simmer for 30 minutes.
  6. ENJOY!

One the Side

  • Fresh Garden Carrots
  • Rosemary
  • Snap Peas
  • Balsamic Reduction
  • Butter
  • Jasmine Rice

Zesty Tip: When cooking meat on the barbecue be sure to use the tent technique as mentioned above.  This will allow the juices to travel back to the center of the meat and not dry out.  The meat will continue to cook while tenting so I like to take it off a few minutes before the meat is fully cooked to your desired temperature.

Wow that felt like it took me forever to write all about this meal.  I must say the meal was very tasty with all the different flavors and textures. As well, I enjoyed using the rosemary on the meat, the vegetables and infused in the rice. Well I think that is all I have for today.  Let me know if you have any questions regarding today’s meal plan and I hope you have a great Thursday.

Take care

zesty

Related Posts Plugin for WordPress, Blogger...
Print Friendly

{ 8 comments… read them below or add one }

1 nora@ffr

This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend!
lovely blog you have here.. keep it up
cheers!!

Reply

2 Sues

I love pork tenderloin too but I don’t cook it enough!! That pear and bacon chutney sounds absolutely amazing. I might have to try this one!!

Reply

3 Meg

Looks delicious and full of flavor! YUM!

Reply

4 carolinebee

bacon makes everything better :D Hope the move is going well!

Reply

5 Pearl

oh zesty that looks so delicious!

Reply

6 Danica

Balsamic and bacon make everything taste amazing. I LOVE the sweet, salty and savory combo of this dish.

Fantastic pictures too!

Reply

7 Rebeca

Omigosh… this is going on the ‘cook for the boy’ list… I’m pretty sure he’d buy me a Beemer if I made this for him lol

Reply

8 Pigpigscorner

The chutney looks and sounds amazing! Sounds perfect with pork!

Reply

Leave a Comment

Previous post:

Next post:

More Recipes