Barbecued Jerk Pork Tenderloin With Tomato Peach Curried Chutney Recipe

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Barbecued Jerk Pork Tenderloin With Tomato Peach Curried Chutney
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Ingredients
19
Count
Nutrition
459
Calories
Total time
1465
Minutes
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Ingredients:

Directions:

  1. For the relish (make this a day ahead and chill) cut a shallow X in bottom of each peach and tomato using a sharp paring knife.
  2. Blanch in 2 batches in a 4-quart saucepan of boiling water for about 10-12 seconds; transfer peaches and tomatoes using a slotted spoon to a large bowl of ice water, let stand until cool enough to handle.
  3. Peel the peaches and tomatoes, then halve peaches lenghwise and remove the pit.
  4. Cut the peaches into about 1-inch pieces, then coarsley chop the tomatoes.
  5. In a heavy saucepan cook the onion, ginger and salt in oil over medium heat, stirring occasionally until softened (about 3-4 minutes).
  6. Add in curry powder and cook stirring constantly for 1 minute.
  7. Add in chopped peaches and tomatoes along with any juices in the bottom of the bowl.
  8. Add in sugar and lime juice; simmer uncovered stirring occasionally until the mixture is thick and the peaches are tender but still hold their shape (about 8 minutes).
  9. Transfer to a bowl and cool to room temperature.
  10. Cover and refrigerate overnight.
  11. For the pork; in a blender combine scallions, thyme, salt, allspice, pepper, lime juice, molasses and hot sauce; blend until smooth.
  12. Place the pork in a glass dish and rub the marinade all over on all sides.
  13. Cover, place in the refrigerator for 24 hours, turning occasionally a couple of times during the 24 hours.
  14. IMPORTANT; bring the pork to room temperature before grilling.
  15. Prepare the grill to medium-hot.
  16. Discard any marinade in the dish, then brush the pork lightly with oil.
  17. Grill pork turning occasionally and basting frequently with oil until the thermometer inserted diagonally into center of pork registers 145F, about 15-25 minutes (I grill my pork just to 140F so it will not be overdone and dry, but still be moist).
  18. Transfer the pork to a cutting board and let sit for 15 minutes (the internal temperature will rise to about 155F).
  19. Serve the grilled pork with prepared chilled peach relish.
  20. DELICIOUS!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 459.05 Kcal (1922 kJ)
Calories from fat 154.14 Kcal
% Daily Value*
Total Fat 17.13g 26%
Cholesterol 109.42mg 36%
Sodium 1087.94mg 45%
Potassium 1455.13mg 31%
Total Carbs 39.68g 13%
Sugars 31.01g 124%
Dietary Fiber 6.46g 26%
Protein 38.97g 78%
Vitamin C 34.2mg 57%
Iron 2.4mg 13%
Calcium 61.4mg 6%
Amount Per 100 g
Calories 84.38 Kcal (353 kJ)
Calories from fat 28.33 Kcal
% Daily Value*
Total Fat 3.15g 26%
Cholesterol 20.11mg 36%
Sodium 199.99mg 45%
Potassium 267.49mg 31%
Total Carbs 7.29g 13%
Sugars 5.7g 124%
Dietary Fiber 1.19g 26%
Protein 7.16g 78%
Vitamin C 6.3mg 57%
Iron 0.4mg 13%
Calcium 11.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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