Jerk Pork with Peach Relish
Grilled, marinated pork tenderloin is sliced and served hot with a cool Jamaican-style peach relish - great for family dinners and entertaining.
1 small onion, coarsely chopped
1 Tbsp. fresh thyme [or 1 tsp. dried thyme]
¼ cup cider vinegar
2 cloves garlic, halved
4 tsps. grated fresh ginger, divided
2 Tbsps. soy sauce
2 tsps. Jamaican jerk seasoning
½ tsp. cayenne pepper
2 lean pork tenderloin, (1lb. each)
⅓ cup finely chopped red onion
½ tsp. finely grated lime zest
1 Tbsp. fresh lime juice
For Jerk Pork, drain peaches, reserving 1/3 cup syrup; set peaches aside. Combine reserved syrup, onion, thyme, vinegar, garlic, 3 tsp. ginger, soy sauce, jerk seasoning and cayenne in a blender. Blend until smooth. Transfer to a large resealable plastic bag set in a shallow dish. Add pork tenderloins; seal bag. Turn tenderloins to coat. Chill 4 to 24 hours, turning bag occasionally.
Meanwhile, for Peach Relish, chop peaches. Combine peaches, remaining 1 tsp. ginger, red onion, lime zest and lime juice in a medium bowl. Season to taste with salt and pepper, if desired. Cover and chill up to 24 hours.
For a charcoal grill, arrange hot coals around a drip pan. Remove pork from marinade; lightly sprinkle with additional salt and pepper, if desired. Place on grill rack over drip pan. Grill, covered, 25 to 30 minutes or until a meat thermometer registers 145°F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect grilling. Grill as directed above.) Remove meat from grill; cover with foil and let stand 10 minutes. Slice and serve with Peach Relish. Top with additional thyme, if desired.
NOTE: To Prepare In Oven; prepare as directed through Step 2. Remove pork from marinade and place on a rack in a roasting pan. Roast, uncovered, in a 425°F oven 30 to 40 minutes. Let stand and serve as directed above.
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