Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed, until the outsides are evenly seared and the centers are barely pink, 15 to 20 minutes, turning every 5 minutes. During the last 8 to 10 minutes of grilling time, grill the pears, cut side down first, over direct medium heat, until lightly charred and tender, turning once. Remove the pork and the pears from the grill and let the pork rest for 3 to 5 minutes. Cut the pork crosswise into ½-inch slices. Serve warm with the pears.
Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork tenderloins registers 145°F (or your preferred doneness), 15 to 20 minutes, turning every 5 minutes. During the last 8 to 10 minutes of grilling time, grill the pears, cut side down first, over direct medium heat, until lightly charred and tender, turning once. Remove the pork and the pears from the grill and let the pork rest for 3 to 5 minutes. Cut the pork crosswise into ½-inch slices. Serve warm with the pears.
Brush the cooking grates clean. Grill the pork over medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the pork tenderloins registers 145°F (or your preferred doneness), 15 to 20 minutes, turning every 5 minutes. During the last 8 to 10 minutes of grilling time, grill the pears, cut side down first, over medium heat, until lightly charred and tender, turning once. Remove the pork and the pears from the grill and let the pork rest for 3 to 5 minutes. Cut the pork crosswise into ½-inch slices. Serve warm with the pears.
