Jerk Pork Tenderloin with Nectarine and Plum Relish
Makes 8 servings. Difficulty
For the pork tenderoin: 4 green onions, chopped 1/4 cup red wine vinegar 3 Tablespoons brown sugar 2 Tablespoons olive oil Juice of 1/2 lime 2 Tablespoons gf soy sauce 1 teaspoon salt 1 teaspoon ground allspice 3/4 teaspoon dried thyme 1/4 teaspoon cinnamon 1/4 teaspooon freshly ground black pepper 4 garlic cloves, minced 1/2 to 1 scotch bonnet chile, minced 2 pork tenderloins
For the Nectarine and Plum Relish: 3 nectarines, finely chopped 2 medium plums, finely chopped 1/2 Tablespooon fresh mint, chopped 1 Tablespoon white wine vinegar 1 Tablespoon brown sugar 2 teaspoon fresh ginger, minced 1 teaspoon soy sauce Salt and freshly ground black pepper
Combine the first 13 ingredients in a food processor and process until smooth. Pour the mixture into a large zip lock bag. Add the pork tenderloins; seal and refrigerate for at least 6 hours or preferably overnight (turning occasionally).
Prepare a grill.
Remove the pork from the bag; discard the marinade. Place the pork on the grill rack; grill for about 20 minutes, turning occasionally, or until an instant read thermometer inserted into the center registers 150 degrees F. Transfer the pork tenderloins to a platter and tent with foil; let rest for at least 10 minutes before slicing and serving.
To prepare the relish, combine the nectarines, plums, mint, white wine vinegar, honey, ginger and gf soy sauce. Adjust seasonings to taste with salt and freshly ground black pepper. Serve the relish with the sliced pork tenderloin.