• B98d523bbd196eb877cd3a8ef5a8ae5a

Jerk Pork With Peach Relish

"Marinated in a sweet and spicy mixture, these pork tenderloins are grilled and served with ginger-lime peach relish."

Prep
Cook
Serves 8people
Ingredients
1
oz can del monte® sliced peaches in heavy syrup or del monte® lite sliced peaches
1
small onion, coarsely chopped
1
tbsp fresh thyme leaves
1/4
cup cider vinegar
2
cloves garlic, halved
4
tsp grated fresh ginger
2
tbsp soy sauce
2
tsp Jamaican jerk seasoning
1/2
tsp ground habanero chili pepper or cayenne pepper
2
oz pork tenderloins
1/3
cup finely chopped red onion
1/2
tsp finely shredded lime zest
1
tbsp lime juice
salt and black pepper
fresh thyme leaves (optional
Directions
1.
1.) Drain canned peaches, reserving 1/3 cup of the syrup. Combine reserved syrup, onion, thyme, vinegar, garlic, 1 tablespoon of the ginger, the soy sauce, jerk seasoning and ground habanero pepper 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 for 4 to 24 hours, turning bag occasionally.
2.
2.) Meanwhile, for the Peach Relish, chop the drained peach slices. Combine chopped peaches, the remaining 1 teaspoon ginger, the red onion, lime zest and lime juice in a medium bowl. Season to taste with salt and black pepper. Cover and chill up to 24 hours.
3.
3.) For a charcoal grill, arrange hot coals around a drip pan. Test for medium-high heat above pan. Remove pork from marinade; lightly sprinkle with additional salt and black pepper. Place on grill rack over drip pan. Grill, covered, for 25 to 30 minutes or until a meat thermometer registers 145 degrees F. (For a gas grill, preheat grill. Reduce heat to medium-high. Adjust for indirect grilling. Grill as above.) Remove meat from grill; cover with foil and let stand for 10 minutes. Slice and serve with Peach Relish. If desired, top with additional thyme.

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