What better way to relax by the BBQ than with grilled jerk pork! If you’ve wondered how to get that jerk flavor from home, grilling is the way to go, and peaches are the secret ingredient in the sauce. One special tool you will want for this is an instant-read/meat thermometer.
Grilled Jerk Pork with Curried Peach Relish
- 1 1/2 lb firm-ripe peaches
- 1/2 lb tomatoes
- 1/2 cup chopped red onion 1 medium
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon kosher salt
- 1 tablespoon Vegetable oil
- 1 1/2 teaspoons curry powder*
- 2 tablespoons sugar
- 1 tablespoon fresh lime juice
- 3 scallions trimmed, white and pale green parts only
- 1 tablespoon chopped fresh thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1 tablespoon molasses light or medium
- 1 teaspoon hot sauce (preferably habanero) to taste
- 2 lb pork tenderloins
- 2 tablespoons Vegetable oil
- 2 lb pork tenderloins 1 3/4 to 2 total
- 2 tablespoons vegetable oil for basting
- Special Equipment
- an instant-read thermometer
- Cut a shallow X in bottom of each peach. Place in a 4-quart saucepan of boiling water for 10 seconds. Repeat for tomatoes. Transfer peaches to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches and tomatoes, then halve peaches lengthwise and pit. Cut peaches into 1-inch pieces. Coarsely chop tomatoes.
- Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add curry powder and cook, stirring constantly, 1 minute. Add peaches and tomatoes with their juices. Add sugar and lime juice & simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes. Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
- Combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth. Put pork in a dish and rub all over with marinade. Cover & marinate in the fridge for 8 hours, turning occasionally. Bring to room temperature before grilling.
- Prepare grill for cooking over medium heat.
- Discard any marinade remaining in dish, then brush pork lightly with oil and grill on a lightly oiled grill rack, turning occasionally and basting frequently with oil, until thermometer inserted diagonally into center of meat registers 145°F, 15 to 25 minutes.
- Transfer pork to a cutting board and let stand 15 minutes. Serve with relish.