GRILLED JERK PORK WITH CURRIED PEACH RELISH

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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.

David Chimezie
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This dish looks like it would be perfect for a party.


Shakir Jani
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I'm not a big fan of jerk pork, but this recipe might change my mind.


Mahar Nadeem
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This recipe looks delicious. I'm going to have to try it soon.


Ahad Butt
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I can't wait to try this recipe!


Mb Milb
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This dish is perfect for a summer cookout.


Vera Mimba Tamfu
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This recipe is a keeper! I'll definitely be making it again and again.


sanele mtshali
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I'm not sure what went wrong, but my jerk pork turned out tough and chewy.


Edwin Zea
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This dish was a lot of work, but it was worth it in the end.


Xhibit Ivan
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I'm glad I tried this recipe, but I don't think I'll be making it again.


Etswaa Cxnt
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I would make this dish again, but I would adjust the amount of spices to my liking.


Md Sohad
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The curried peach relish was delicious!


Hafsa Raja
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The jerk pork was a bit bland for my taste.


Sania Mumtaz
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This dish was a bit too sweet for my taste, but I can see how others might enjoy it.


Ayesha Afzal Afzal
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I thought the jerk pork was a bit dry, but the curried peach relish helped to add some moisture.


Lomiga Malaki
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The jerk pork was a bit too spicy for me, but the curried peach relish helped to balance out the heat.


Latasha King
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This was my first time making jerk pork, and it turned out great! The recipe was easy to follow and the pork was delicious.


Annabella K
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I'm not usually a fan of jerk pork, but this recipe changed my mind. The pork was so tender and flavorful, and the curried peach relish added a nice touch of sweetness.


Raja8887 Khurram
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This dish was a hit at my party! Everyone loved the unique flavor of the jerk pork and the sweetness of the curried peach relish.


Usaini saleh Gambo
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The jerk pork was so flavorful and juicy, and the curried peach relish was the perfect complement. I'll definitely be making this again!