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Grilled Jerk Pork with Tomato-Peach Relish
Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Medium |
Ingredients
4 peaches
2 Roma tomatoes
1/2 onion, chopped
1 teaspoon kosher salt
1 Tablespoon olive oil
1/4 teaspoon curry powder
1 Tablespoon sugar
Zest from 1/2 lime
1 teaspoon orange zest
1/2 Tablespoon lime juice, or more to taste
3 green onions (white and pale green parts only), trimmed
1 Tablespoon fresh thyme, chopped
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
½ teaspoon ground allspice
2 Tablespoons fresh lime juice
1 Tablespoon molasses
1 teaspoon fresh ginger, peeled and minced
1/2 jalapeno pepper, seeds and stem removed, minced
2 pork tenderloins
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Directions
Cut an “x” in the bottom of the peaches and the Roma tomatoes. Bring a large pot of water to a boil. Add the peaches and tomatoes and let them blanch in the boiling water for about 10 seconds. Transfer the peaches and tomatoes to a bowl of ice water. Let stand until cool enough to handle. Peel the peaches and tomatoes, then half the peaches and pit. Cut the peaches into a 1 inch dice. Coarsely chop tomatoes.
Heat 1 tablespoon olive oil in a 3 quart heavy saucepan over medium heat. Add the onion and ginger. Season with salt and cook, stirring occasionally, until softened, about 3-4 minutes. Add the curry powder and cook, stirring constantly for 1 minute. Add the peaches and tomatoes along with any accumulated juices, sugar, lime zest, orange zest and lime juice. Simmer, uncovered, stirring occasionally, until the mixture thickens but the peaches still hold their shape, about 8 minutes. Adjust seasonings to taste with salt, freshly ground black pepper and lime juice. Transfer to a bowl and let cool. Cover with plastic wrap and refrigerate.
Meanwhile place the green onions, thyme, salt, freshly ground black pepper, allspice, lime juice, molasses, ginger and jalapeno in a food processor. Process until smooth. Place the pork tenderloins in a large zip-lock bag and pour the jerk sauce over the top. Seal the bag and turn to coat. Place the pork in the refrigerator and chill for 8 hours. Bring to room temperature before grilling.
Prepare the grill. Remove pork from the marinade. Brush the pork tenderloins lightly with oil and place on the grill. Grill over medium flame for 15-25 minutes, turning occasionally, or until a meat thermometer registers 145°F.
Transfer the pork to a cutting board and tent loosely with foil. Let rest for 15 minutes before slicing. Serve pork with tomato-peach relish.
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