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grilled pork with curried peach relish

Grilled Jerk Pork with Curried Peach Relish

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Prep Time 20 mins
Cook Time 25 mins
Total Time 8 hrs 45 mins
Servings 6 servings

Ingredients
  

For 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

For Pork

  • 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

Instructions
 

Relish

  • 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.

Pork

  • 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.

Notes

Recipe from Epicurious.
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