Grilled Jerk Pork With Curried Peach Relish

Tender pork tenderloin marinated in a spicy jerk seasoning, grilled to perfection and served with a sweet and tangy curried peach relish. The dish combines Caribbean flavors with fresh summer fruits for a delicious blend of heat and sweetness.

6 servings

17 hr 35 min

Published October 4, 2025

Ingredients

•1½ lb peaches
•½ lb tomatoes
•½ cup red onion
•1 tablespoon fresh ginger
•1 teaspoon kosher salt
•1 tablespoon vegetable oil
•1½ teaspoons curry powder
•2 tablespoons sugar
•1 tablespoon lime juice
•3 whole scallions
•1 tablespoon fresh thyme
•2 teaspoons kosher salt
•½ teaspoon ground allspice
•¼ teaspoon black pepper
•2 tablespoons lime juice
•1 tablespoon molasses
•1 teaspoon hot sauce
•2 whole pork tenderloins
•2 tablespoons vegetable oil
•1 piece instant-read thermometer

Cooking Instructions

1.
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.
15 min
2.
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.
480 min
3.
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.
480 min
4.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
15 min
5.
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.
25 min
6.
Transfer pork to a cutting board and let stand 15 minutes. (Internal temperature will rise to about 155°F.) Serve pork with relish.
15 min
7.
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:
15 min
8.
Hot: When you can hold your hand there for 1 to 2 seconds
9.
Medium-hot: 3 to 4 seconds
10.
Low: 5 to 6 seconds
11.
If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
10 min
12.
*Available at most supermarkets and kitchenmarket.com.

Ingredients

•1½ lb peaches

•½ lb tomatoes

•½ cup red onion

•1 tablespoon fresh ginger

•1 teaspoon kosher salt

•1 tablespoon vegetable oil

•1½ teaspoons curry powder

•2 tablespoons sugar

•1 tablespoon lime juice

•3 whole scallions

•1 tablespoon fresh thyme

•2 teaspoons kosher salt

•½ teaspoon ground allspice

•¼ teaspoon black pepper

•2 tablespoons lime juice

•1 tablespoon molasses

•1 teaspoon hot sauce

•2 whole pork tenderloins

•2 tablespoons vegetable oil

•1 piece instant-read thermometer

Cooking Instructions

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.

15 min

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.

480 min

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.

480 min

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.

15 min

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.

25 min

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

15 min

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:

15 min

Hot: When you can hold your hand there for 1 to 2 seconds

Medium-hot: 3 to 4 seconds

10.

Low: 5 to 6 seconds

11.

If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

10 min

12.

*Available at most supermarkets and kitchenmarket.com.