Instructions: Marinade: Place the tenderloin in a shallow glass pan. Combine the above and mix well and pour over the meat. Cover and refrigerate several hours or overnight.

For the pear relish: Combine the above in a glass dish and mix well. Adjust seasonings to taste. Chill thoroughly.

For the balsamic rum syrup: Combine the sugar and water in a saucepan.

Heat, stirring until sugar is dissolved. Bring mixture to a boil; boil until reduced to 1/4 cup. Add balsamic vinegar; reduce to 2/3s cup. Remove from heat and stir in rum. Keep warm.

To serve, drain the pork. Season with salt & pepper. Grill until medium-well done. Arrange on serving plates. Drizzle with balsamic rum syrup. Spoon generous servings of relish alongside.

Makes 8 servings.

Restaurant, Honolulu, Hiwaii)

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