| | MARINADE |
| 2 | lb | Pork tenderloin (sliced into steaks) or pork medallions |
| 4 | | Springs fresh rosemary leaves, crushed |
| 3 | | Springs fresh thyme leaves, crushed |
| 2 | | Cloves garlic, minced |
| 1 | ts | Black peppercorns, crushed |
| | PEAR RELISH |
| 1 | c | Diced fresh Bartlett pear |
| 1 | c | Diced fresh mango |
| 1 | c | Diced fresh pineapple |
| 1 | c | Diced fresh tomatoes |
| 1 | ts | Minced garlic |
| 3/4 | c | Thinly sliced green onion |
| 2 | tb | Chopped fresh cilantro |
| 1/2 | c | Chopped macadamia nuts |
| 1/2 | ts | Finely chopped jalapeno chili pepper |
| | Salt and pepper to taste |
| | BALSAMIC RUM SYRUP |
| 1/4 | c | Granulated sugar |
| 1/4 | c | Water |
| 3/4 | c | Balsamic vinegar |
| 2 | tb | Rum |
