Grilled Jerk Pork With Curried Peach Relish

Ingredients for Grilled Jerk Pork With Curried Peach Relish

• 675g firm-ripe peaches

• 230g tomatoes

• 80g 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 spring onions (white and pale green parts only), trimmed

• 1 tablespoon chopped fresh thyme

• 2 teaspoons kosher salt

• 1/2 teaspoons ground allspice

• 1/4 teaspoons 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 900g total)

• 2 tablespoons vegetable oil for basting

• an instant-read thermometer

How to make Grilled Jerk Pork With Curried Peach 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.

Combine spring onions, 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.

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 centre of meat registers 63°C, 15 to 25 minutes.

Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 68°C.) Serve pork with relish.

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.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.