Grilled Jerk Pork With Curried Peach Relish
['1 1/2 lb firm-ripe peaches', '1/2 lb tomatoes', '1/2 cup 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 scallions (white and pale green parts only), trimmed', '1 tablespoon chopped fresh thyme', '2 teaspoons kosher salt', '1/2 teaspoon ground allspice', '1/4 teaspoon 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 2 lb total)', '2 tablespoons vegetable oil for basting', 'an instant-read thermometer']
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 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.
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 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.
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.