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Jerk Pork with Peach Relish

Jerk Pork with Peach Relish

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    4 h 55 m
Del Monte

Del Monte

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

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 433 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  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. 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. 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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Reviews

etpo
2

etpo

2/18/2014

You really wouldn't expect this to be good but I can tell you that this will blow your mind once you try it.

JadeMS
0

JadeMS

5/25/2014

I had a lot of tenderloin I had purchased at a great price, I have a few recipes but we were growing a little tired of the same ole, same ole. I will admit, I made a mistake when I put this marinade together, I was a little distracted and I dumped my peaches into the processor with the marinade ingredients. Not one to waste I just went with it. I placed my tenderloin in a zipper bag, poured my marinade in, tossed it around and put it to rest in the fridge. I turned it a few times in the next 36 hours and the aroma was insanely beautiful. Finally the time came to grill this up, I cooked it until it had a bark on it but was still juicy. When I took it off I immediately placed it in a container with a top to seal in the steam and let the flavor rest and set in. I let this rest for a hour, then sliced it on our meat slicer to get uniform thickness. The juice stayed intact and was plentiful. Since I had used my peaches in my marinade by mistake I made the salsa with some mango we had on hand. This is a huge hit, and now will become one of our favorite pork tenderloin dishes ever. My meat and potatoes guys enjoyed this until they were so full they needed a nap.

Rich B
0

Rich B

2/22/2014

Excellent recipe! Indirect grilled for about 20 minutes then direct until done. I like heat so will jack that up a bit next time but really good without any changes.

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