Asian Pear BBQ Pork

Asian Pear BBQ Pork

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Credit: Developed by chefs Blake Swihart and Kathleen Sanderson for Pacific Northwest Canned Pear Service.
The National Culinary Review, October 2012


1 (15 oz.) can Pacific Northwest Lite Canned Pears slices, drained, reserve juice
¼ cup tahini paste
¼ cup minced scallions
2 T. grated ginger
1 T. minced garlic
1½ t. smoked paprika
1 t. cracked black pepper
2 lbs. pork tenderloin, trimmed, butterflied
6 cups seasoned prepared brown rice or
stir-fried fresh vegetable mixture
Asian Pear BBQ Sauce (recipe follows)

Asian Pear BBQ Sauce
1 T. vegetable oil
1 cup minced sweet onion
1½ t. grated ginger
1½ t. smoked paprika
½ cup water
2/3 cup cider vinegar
¼ cup tomato paste
¼ cup hoisin sauce
1½ t. chili-garlic sauce
¾ cup Pacific Northwest Lite Canned Pears, chopped, reserve juice


1. In food processor, process 1 cup pear slices, tahini, scallions, ginger, garlic, paprika and pepper to a rough paste. Remove from
processor bowl to container. Cover; refrigerate at least 2 hours.

2. Put butterflied tenderloins on baking pan; spread paste evenly on all sides. Cover; refrigerate at least 2 hours.

3. Grill or broil pork tenderloins to almost desired degree of doneness. During remaining cooking time, liberally baste all sides of pork with Asian Pear BBQ Sauce several times, turning often. Cook to an internal temperature of 165°F or higher for 15 seconds. Remove from heat; let stand at room temperature at least 5 minutes before slicing.

4. Serve 5 oz. pork slices with seasoned rice
or stir-fried vegetables.

Asian Pear BBQ Sauce
Method: In large, heavy pot, heat oil over medium-high heat. Add onion; sauté 3 minutes. Add ginger and paprika; sauté 1 minute. Stir in water, vinegar, tomato paste, hoisin sauce and chili-garlic sauce; bring to a simmer. Add pears with juice; return to a simmer. Reduce heat; cook over low heat for 30-35 minutes, stirring often. When sauce is cooked thoroughly, remove from heat; cool. Process or purée sauce in blender or with immersion blender until smooth. Put sauce in covered container. Refrigerate at least 2 hours.


12 servings


Main Dish, Pork, The National Culinary Review

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