Grilled Jerk Pork With Curried Peach Relish

Ingredients

• •1½ lb peaches
• •½ lb tomatoes
• •½ cup red onion
• •1 tablespoon fresh ginger
• •1 teaspoon kosher salt
• •1 tablespoon vegetable oil
• •1½ teaspoons curry powder
• •2 tablespoons sugar
• •1 tablespoon lime juice
• •3 whole scallions
• •1 tablespoon fresh thyme
• •2 teaspoons kosher salt
• •½ teaspoon ground allspice
• •¼ teaspoon black pepper
• •2 tablespoons lime juice
• •1 tablespoon molasses
• •1 teaspoon hot sauce
• •2 whole pork tenderloins
• •2 tablespoons vegetable oil
• •1 piece instant-read thermometer

Cooking Instructions

1. 1.

   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.

   15 min

2. 2.

   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.

   480 min

3. 3.

   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.

   480 min

4. 4.

   Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.

   15 min

5. 5.

   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.

   25 min

6. 6.

   Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with relish.

   15 min

7. 7.

   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:

   15 min

8. 8.

   Hot: When you can hold your hand there for 1 to 2 seconds

9. 9.

   Medium-hot: 3 to 4 seconds

10. 10.

    Low: 5 to 6 seconds

11. 11.

    If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

    10 min

12. 12.

    *Available at most supermarkets and kitchenmarket.com.