Best 10 Grilled Jerk Pork With Curried Peach Relish Recipes

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Are you craving a tantalizing dish that packs a flavorful punch and transports your taste buds to the Caribbean? Look no further than grilled jerk pork with curried peach relish! This delectable dish combines the bold, spicy flavors of Jamaican jerk seasoning with the sweet and tangy notes of curried peaches, creating a symphony of flavors that will leave you wanting more. Get ready to embark on a culinary adventure as we explore the best recipe for this tantalizing dish, ensuring a feast that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED JERK RACK OF PORK



Grilled Jerk Rack of Pork image

Provided by Bobby Flay

Categories     main-dish

Time 18h25m

Yield 4 to 6 servings

Number Of Ingredients 24

1/2 cup kosher salt
1/2 cup brown sugar
12 sprigs fresh thyme
10 allspice berries
10 black peppercorns
8 whole cloves
4 cinnamon sticks
4 inches fresh ginger, chopped
2 bay leaves
1 head garlic, sliced in half
1 Spanish onion, quartered
One 3-pound center-cut rack of pork, chine bone removed
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons light brown sugar
1 tablespoon garlic powder
1 tablespoon habanero powder
1 tablespoon onion powder
2 teaspoons coarsely ground black pepper
2 teaspoons dried thyme
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon ground cloves
Canola oil, for brushing

Steps:

  • For the brine and pork: Bring 12 cups water, the salt, brown sugar, thyme, allspice, peppercorns, cloves, cinnamon sticks, ginger, bay leaves, garlic and onions to a simmer in a large stockpot and cook until the sugar and salt is dissolved. Let cool completely.
  • Submerge the pork in the brine by placing a plate on top, cover with plastic and refrigerate for at least 12 hours and up to 24 hours.
  • Remove the pork from the brine, rinse well with cold water and pat dry. Place on a rack set over a baking sheet in the refrigerator for 1 hour. Remove from the refrigerator 30 minutes before cooking.
  • For the spice mixture: Combine the coriander, ginger, brown sugar, garlic powder, habanero powder, onion powder, black pepper, thyme, allspice, cinnamon and cloves in a small bowl. Brush the pork rack with the canola oil and rub with the spice mixture.
  • Prepare the ceramic cooker: Add the hot charcoal to the cooker, and put on the grill rack. When the grill rack is hot, put on the pork fat-side down and cook until slightly charred. Now remove the pork and the grill rack, scatter the soaked wood chips over the hot charcoal, put on the ceramic plate and the grill rack and return the pork to the grill rack seared-side up. Close the cooker and adjust it to maintain a temperature of 325 degrees F. Cook the pork until a meat thermometer registers 140 degrees F, 75 to 90 minutes. Rest 10 minutes before carving into chops.

GRILLED JERK PORK WITH CURRIED PEACH RELISH



Grilled Jerk Pork With Curried Peach Relish image

Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.

Categories     Onion     Pork     Tomato     Marinate     Backyard BBQ     Dinner     Peach     Curry     Grill/Barbecue     Healthy     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 23

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 (white and pale green parts only), trimmed
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 (not robust or blackstrap)
1 teaspoon Scotch bonnet or habanero hot sauce*, or to taste
2 pork tenderloins (1 3/4 to 2 lb total)
2 tablespoons vegetable oil for basting
Special Equipment
an instant-read thermometer

Steps:

  • Make relish:
  • Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. Transfer peaches and tomatoes with a slotted spoon 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 any juices, sugar, and lime juice and 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.
  • Marinate pork:
  • Combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth. Put pork in a nonreactive dish and rub all over with marinade. Marinate, covered and chilled, turning occasionally, 8 hours. Bring to room temperature before grilling.
  • Grill pork:
  • Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
  • 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. (Internal temperature will rise to about 155°F.) Serve pork with relish.
  • Grilling Procedure
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
  • Hot: When you can hold your hand there for 1 to 2 seconds
  • Medium-hot: 3 to 4 seconds
  • Low: 5 to 6 seconds
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
  • *Available at most supermarkets and kitchenmarket.com.

CHEF JOHN'S GRILLED JERK PORK TENDERLOIN



Chef John's Grilled Jerk Pork Tenderloin image

As I suspected, the spicy, aromatic marinade worked wonderfully with the lean mild pork. As long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 5h

Yield 6

Number Of Ingredients 15

2 (1 1/2 pound) pork tenderloin, trimmed of silver skin
½ onion, chopped
⅓ cup fresh thyme leaves
¼ cup white vinegar
4 cloves garlic
2 habanero peppers, seeded, or more to taste
2 tablespoons minced fresh ginger
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
2 teaspoons ground allspice
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon

Steps:

  • Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces.
  • Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides.
  • Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 336.6 calories, Carbohydrate 5.9 g, Cholesterol 126.6 mg, Fat 15.7 g, Fiber 0.9 g, Protein 41 g, SaturatedFat 4.7 g, Sodium 389.4 mg, Sugar 2.8 g

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH



Grilled Rib Pork Chops with Sweet and Tangy Peach Relish image

A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.

Provided by Elizabeth Green

Categories     Pork     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Pork Chop     Grill     Grill/Barbecue     Gourmet     Peach     Onion     Summer

Yield 6 servings

Number Of Ingredients 11

Brine:
8 cups water
1 cup coarse kosher salt
1 cup sugar
Pork chops:
6 (1-inch-thick) bone-in rib pork chops
Freshly ground black pepper
Vegetable oil for grill rack
1/3 cup liquid from Sweet and Tangy Peach Relish
Accompaniment:
Sweet and Tangy Peach Relish

Steps:

  • In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
  • Add pork chops to brine and let stand at room temperature for 1 hour.
  • Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
  • Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
  • Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
  • Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
  • Transfer chops to a platter and let stand for 5 minutes before serving.
  • Serve chops with peach relish.

GRILLED PORK CHOPS WITH PEACH RELISH AND HERB RICE



Grilled Pork Chops with Peach Relish and Herb Rice image

Use your grill to make this quick, easy, and delicious meal. (No grill? Use a grill pan instead.)

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1 cup long-grain rice
1/3 cup chopped fresh parsley
1/4 small red onion, very thinly sliced
2 medium peaches, halved and very thinly sliced
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
Pinch of red-pepper flakes
Coarse salt and ground pepper
4 bone-in pork chops (1 inch thick)
Oil for grill

Steps:

  • Cook rice according to package instructions. Fluff rice with a fork and add parsley; toss to combine. Rinse onion under cool water. Drain, blot dry, and transfer to a medium bowl. Add peaches, sugar, lemon juice, and red-pepper flakes; season with salt and pepper. Let stand 15 minutes.
  • Meanwhile, heat a grill to medium-high. Clean and lightly oil hot grill. Season pork chops with salt and pepper. Grill until browned and cooked through, 10 to 12 minutes, flipping once. Serve chops with peach relish and rice.

Nutrition Facts : Calories 463 g, Fat 20 g, Fiber 2 g, Protein 22 g, SaturatedFat 8 g

PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS



Peach and Red Onion Relish with Grilled Pork Chops image

This relish is also delicious atop grilled chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

1/4 small red onion, very thinly sliced
2 ripe peaches (4 1/2 ounces each), quartered and very thinly sliced
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
4 bone-in pork chops (10 to 12 ounces each)

Steps:

  • In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
  • Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.

GRILLED PEACH AND PORK CRISP



Grilled Peach and Pork Crisp image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 18

1 cup white peach puree
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped shallot
1 teaspoon finely chopped garlic
Pinch salt and freshly ground black pepper
2 (5-ounce) pieces boneless pork loin
3 tablespoons butter
1 peach cut into wedges
1 shallot, finely diced
1/2 teaspoon chopped garlic
1 teaspoon freshly chopped thyme leaves
1 1/2 ounces butter
4 ounces cornbread crumbs
Salt and pepper
3 cups veal stock
1 cup peach puree
2 tablespoons honey
2 tablespoons freshly chopped thyme leaves

Steps:

  • Combine all of the marinade ingedients. Add the pork and marinate in the refrigerator for at least 24 hours.
  • Preheat a grill or grill pan. Preheat the oven to 400 degrees F.
  • In a saute pan, add the butter and melt. When the butter is melted, add the peaches and saute until the soften and begin to turn golden brown, about 8 minutes. Remove from the heat and set aside.
  • Cornbread topping: Saute the shallot, garlic, and thyme in the butter just until translucent, about 4 minutes. Remove from heat. Mix in the breadcrumbs and season with salt and pepper.
  • Peach glaze: In a saucepan, combine all ingredients and bring to a bubble, stirring. Cover and keep at a low heat, until ready to serve.
  • Remove the pork from the marinade. Place on a hot grill, just to mark both sides, about 2 minutes per side. Remove from the grill and place on a baking sheet. Cover with peach wedges and top with corn bread mixture. Bake for 10 to 12 minutes. Serve with garlic whipped potato, collard greens and peach glaze. Garnish with yukka chips and scallion oil.

JERK PORK WITH PEACH RELISH



Jerk Pork with Peach Relish image

Marinated in a sweet and spicy mixture, these pork tenderloins are grilled and served with ginger-lime peach relish.

Provided by Allrecipes Member

Time 4h55m

Yield 8

Number Of Ingredients 15

1 (15.25 ounce) can Del Monte® Sliced Peaches in Heavy Syrup or Del Monte® Lite Sliced Peaches
1 small onion, coarsely chopped
1 tablespoon fresh thyme leaves
¼ cup cider vinegar
2 cloves garlic, halved
4 teaspoons grated fresh ginger
2 tablespoons soy sauce
2 teaspoons Jamaican jerk seasoning
½ teaspoon ground habanero chili pepper or cayenne pepper
2 (16 ounce) pork tenderloins
⅓ cup finely chopped red onion
½ teaspoon finely shredded lime zest
1 tablespoon lime juice
1 pinch Salt and black pepper
1 Fresh thyme leaves

Steps:

  • Drain canned peaches, reserving 1/3 cup of the syrup. Combine reserved syrup, onion, thyme, vinegar, garlic, 1 tablespoon of the ginger, the soy sauce, jerk seasoning and ground habanero pepper in a blender. Blend until smooth. Transfer to a large resealable plastic bag set in a shallow dish. Add pork tenderloins; seal bag. Turn tenderloins to coat. Chill for 4 to 24 hours, turning bag occasionally.
  • Meanwhile, for the Peach Relish, chop the drained peach slices. Combine chopped peaches, the remaining 1 teaspoon ginger, the red onion, lime zest and lime juice in a medium bowl. Season to taste with salt and black pepper. Cover and chill up to 24 hours.
  • For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Remove pork from marinade; lightly sprinkle with additional salt and black pepper. Place on grill rack over drip pan. Grill, covered, for 25 to 30 minutes or until a meat thermometer registers 145 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect grilling. Grill as above.) Remove meat from grill; cover with foil and let stand for 10 minutes. Slice and serve with Peach Relish. If desired, top with additional thyme.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 13.1 g, Cholesterol 63.2 mg, Fat 5.5 g, Fiber 1 g, Protein 20.6 g, SaturatedFat 2 g, Sodium 403.5 mg, Sugar 10.8 g

BARBECUED JERK PORK TENDERLOIN WITH TOMATO PEACH CURRIED CHUTNEY



Barbecued Jerk Pork Tenderloin With Tomato Peach Curried Chutney image

This is a KILLLER pork recipe you must try! Start this recipe a day ahead as the pork needs to marinade overnight and the peach relish needs to be prepared and chilled overnight. You can also make this recipe using thicker cut pork chops.

Provided by Kittencalrecipezazz

Categories     Pork

Time P1DT25m

Yield 4-6 serving(s)

Number Of Ingredients 19

3 lbs firm ripe peaches
1 lb tomatoes
1 large red onion
1 1/2 tablespoons minced fresh ginger
1 teaspoon salt (or to taste)
2 tablespoons vegetable oil
2 1/2 teaspoons curry powder
4 tablespoons sugar
2 tablespoons lime juice
3 scallions, trimmed (use white and pale green part only)
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon allspice
1/2 teaspoon black pepper
2 tablespoons fresh lime juice
1 1/2 tablespoons molasses (not blackstrap)
1 teaspoon hot sauce (Tabasco is good, or to taste)
2 pork tenderloin
4 tablespoons vegetable oil, for basting

Steps:

  • For the relish (make this a day ahead and chill) cut a shallow X in bottom of each peach and tomato using a sharp paring knife.
  • Blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.
  • Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
  • Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
  • In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
  • Add in curry powder and cook stirring constantly for 1 minute.
  • Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
  • Add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).
  • Transfer to a bowl and cool to room temperature.
  • Cover and refrigerate overnight.
  • For the pork; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
  • Place the pork in a glass dish and rub the marinade all over on all sides.
  • Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
  • IMPORTANT; bring the pork to room temperature before grilling.
  • Prepare the grill to medium-hot.
  • Discard any marinade in the dish, then brush the pork lightly with oil.
  • Grill pork turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of pork registers 145F, about 15-25 minutes (I grill my pork just to 140F so it will not be overdone and dry, but still be moist).
  • Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).
  • Serve the grilled pork with prepared chilled peach relish.
  • DELICIOUS!

Nutrition Facts : Calories 435.1, Fat 21.8, SaturatedFat 2.8, Sodium 1497.5, Carbohydrate 62.7, Fiber 8, Sugar 50.5, Protein 5

GRILLED JERK PORK WITH CURRIED PEACH RELISH



Grilled Jerk Pork With Curried Peach Relish image

Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade. From Gourmet Magazine.

Provided by evelynathens

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs 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 (not robust or blackstrap)
1 teaspoon scotch bonnet peppers (to taste) or 1 teaspoon habanero, hot sauce* (to taste)
2 pork tenderloin (1 3/4 to 2 lb total)
2 tablespoons vegetable oil, for basting

Steps:

  • Make relish: Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. Transfer peaches and tomatoes with a slotted spoon 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 any juices, sugar, and lime juice and 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.
  • Marinate pork: Combine scallions, thyme, salt, allspice, pepper, lime juice, molasses, and hot sauce in a blender and blend until smooth. Put pork in a nonreactive dish and rub all over with marinade. Marinate, covered and chilled, turning occasionally, 8 hours. Bring to room temperature before grilling.
  • Grill pork: 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. (Internal temperature will rise to about 155°F.) Serve pork with relish.

Nutrition Facts : Calories 150.7, Fat 7.3, SaturatedFat 0.9, Sodium 1168.2, Carbohydrate 22.3, Fiber 2.9, Sugar 17.5, Protein 1.8

Tips:

  • When grilling jerk chicken, be sure to marinate it for at least 30 minutes, or up to overnight, to allow the flavors to penetrate the meat.
  • To prevent the chicken from sticking to the grill, brush it with oil before cooking.
  • Cook the chicken over indirect heat, which will help to prevent it from burning.
  • Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
  • Serve the jerk chicken with your favorite sides, such as rice and beans, coleslaw, or grilled vegetables.
  • For the curried peach relish, be sure to use ripe peaches.
  • If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger.
  • The relish can be made ahead of time and stored in the refrigerator for up to 2 weeks.
  • Serve the relish with grilled jerk chicken, fish, or pork.

Conclusion:

Grilled jerk chicken with curried peach relish is a delicious and flavorful dish that is perfect for a summer cookout. The chicken is marinated in a flavorful jerk sauce, then grilled to perfection. The curried peach relish is the perfect complement to the chicken, adding a sweet and tangy flavor. This dish is sure to be a hit with your family and friends.

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