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Grilled Jerk Pork With Curried Peach Relish Recipe

Grilled Jerk Pork With Curried Peach Relish Recipe

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Grilled Jerk Pork With Curried Peach Relish

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Ingredients:

Serving

1 1/2 lbs firm-ripe peaches
1/2 lb tomato
1/2 cup chopped red onion (1 medium)
1 tbsp minced peeled fresh ginger
1 tsp kosher salt
1 tbsp vegetable oil
1 1/2 tsp curry powder
2 tbsp sugar
1 tbsp fresh lime juice
3 scallions, trimmed (white and pale green parts only)
1 tbsp chopped fresh thyme
2 tsp kosher salt
1/2 tsp ground allspice
1/4 tsp black pepper
2 tbsp fresh lime juice
1 tbsp molasses ( not robust or blackstrap)
1 tsp scotch bonnet peppers (to taste) or 1 tsp habanero , hot sauce* (to taste)
2 pork tenderloin (1 3/4 to 2 lb total )
2 tbsp vegetable oil , for basting

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	311.13 Kcal (1303 kJ)
Calories from fat	89.36 Kcal
		% Daily Value*
Total Fat	9.93g	15%
Cholesterol	98.26mg	33%
Sodium	1145.82mg	48%
Potassium	1026.03mg	22%
Total Carbs	21.23g	7%
Sugars	16.33g	65%
Dietary Fiber	3.44g	14%
Protein	33.67g	67%
Vitamin C	18.7mg	31%
Iron	2mg	11%
Calcium	40.6mg	4%

Amount Per 100 g
Calories	89.08 Kcal (373 kJ)
Calories from fat	25.58 Kcal
		% Daily Value*
Total Fat	2.84g	15%
Cholesterol	28.13mg	33%
Sodium	328.05mg	48%
Potassium	293.75mg	22%
Total Carbs	6.08g	7%
Sugars	4.67g	65%
Dietary Fiber	0.98g	14%
Protein	9.64g	67%
Vitamin C	5.4mg	31%
Iron	0.6mg	11%
Calcium	11.6mg	4%

* 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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