Serves 8

Prep time 20 min.

Cook time 4 hr.


1 can (15.25oz.) Del Monte® Sliced Peaches in Heavy Syrup
[or 1 can (15 oz.) Del Monte® Lite Sliced Peaches]

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

Optional Toppings:

  • Salt and black pepper
  • fresh thyme


  1. 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.

  2. 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.

  3. 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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