Got my Epicurious "flash recipe" today. I have porkchops waiting for
me to do something with them... and this looks good!

GRILLED JERK PORK WITH CURRIED PEACH RELISH

Both the peach relish and the pork benefit from an overnight rest in
the refrigerator; the relish mellows in flavor, and the pork becomes
even more tender in the fiery marinade.

For relish
1 1/2 lb firm-ripe peaches
1/2 lb tomatoes
1/2 cup chopped red onion (1 medium)
1 tablespoon minced peeled fresh ginger
1 teaspoon kosher salt
1 tablespoon vegetable oil
1 1/2 teaspoons curry powder
2 tablespoons sugar
1 tablespoon fresh lime juice

For pork
3 scallions (white and pale green parts only), trimmed
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
2 tablespoons fresh lime juice
1 tablespoon molasses (not robust or blackstrap)
1 teaspoon Scotch bonnet or habanero hot sauce*, or to taste
2 pork tenderloins (1 3/4 to 2 lb total)
2 tablespoons vegetable oil for basting
Special equipment: an instant-read thermometer

Make relish:
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.

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.

Marinate pork:
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.

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

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.

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

Cooks' notes:
· If you aren't able to grill outdoors, pork can be cooked in a hot
lightly oiled well-seasoned large ridged grill pan until thermometer
inserted diagonally into center of meat registers 145°F, 15 to 25
minutes.
· Relish can be made 1 week ahead and chilled, covered. Bring to room
temperature before serving.

Grilling Procedure
If using a charcoal grill, open vents on bottom of grill and 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:
Hot: When you can hold your hand there for 1 to 2 seconds
Medium-hot: 3 to 4 seconds
Low: 5 to 6 seconds

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

*Available at most supermarkets and kitchenmarket.com.

Makes 6 servings.
Gourmet
August 2005